Sugar-Free and Lactose-Free Torrijas

Ingredients
- 7 slices of whole-grain bread (I used 35g slices)
- 400ml lactose-free skimmed milk
- Castevia 1:1
- 2 organic eggs
- 1 teaspoon ground cinnamon
- 2 lemon peels
- 1 cinnamon stick
- Extra virgin olive oil
Instructions
- Heat the milk in a saucepan with the lemon peel and cinnamon stick. Let it rest until it’s almost cold.
- Prepare a plate with the beaten eggs, another with the infused milk, one with paper towels, another with the Castevia 1:1 and a teaspoon of cinnamon, and finally the dish where you’ll serve the torrijas.
- Heat the oil in a pot or frying pan that’s not too wide so you can use less oil while still covering the torrijas.
- Soak the bread slices, about one finger thick, in the milk until they’re well soaked.
- Remove the soaked bread from the milk, gently press if it’s dripping too much, dip it in the beaten egg, and fry for about one minute on each side until lightly golden.
- Transfer them to the plate lined with paper towels and place another towel on top, pressing gently.
- Continue frying the rest of the torrijas.
- While still hot, coat each torrija on both sides with the stevia and cinnamon mixture, then transfer them to the serving dish.
- Repeat until you finish all the ingredients.
Things to Keep in Mind
– This is the classic torrijas recipe, perfect for using up leftover bread from the previous day. You can make as many as you like — all you need are the basic ingredients: milk, bread, oil, and stevia.
– This version is a way to enjoy a traditional dessert without table sugar, making it ideal for diabetics. However, keep in mind that they are fried, so they absorb fat and are quite high in calories.
– I used lactose-free milk today, but it’s not suitable for people allergic to cow’s milk protein. If that’s an issue, you can substitute it with any plant-based drink — oat or soy milk work beautifully.
– There are also versions of torrijas made with wine or syrup — a whole world of possibilities for variations.
– If you’re gluten-intolerant, you can simply use your usual gluten-free bread to make them suitable.
– I used whole-grain bread, but traditionally they’re made with white bread. There are also special breads made specifically for torrijas — whichever you choose, the result will be similar.
– To make them lower in fat, place the milk-soaked, egg-dipped slices on a baking tray lined with parchment paper and bake them at a high temperature for 3–5 minutes per side. Then just coat them with cinnamon and stevia — you’ll get a lighter version.
– Keep in mind how much oil they absorb: the bread slices I used weighed 35g, and the finished torrijas weighed 100g.
– For me, a whole torrija is too much, so I ended up cutting them in half to make smaller portions. With 7 large slices, I got 14 torrijas.
– If the loaf of bread you use is narrower, you’ll get smaller slices and smaller torrijas.
– One torrija is enough for an afternoon snack, and if you want them for breakfast, they’re quite complete, as they contain animal protein, carbohydrates, and fats.
– They provide a good amount of calcium, high-quality protein, and some fiber.
– The oil used for frying becomes very dirty and should not be reused. Strain and recycle it instead. It’s always better to use high-quality oil because it withstands high temperatures without degrading. I don’t recommend sunflower oil — it handles heat poorly.
Nutritional Information | |
---|---|
Calories | 212 Kcal |
Fat | 4.4 g |
Carbohydrates | 9.9 g |
Cholesterol | 35.8 |
Fiber | 1.4 g |
Protein | 3.4 g |
Recipe Allergens | |
---|---|
Hypertensive |