Recipe of caramelized torrijas

Enjoy this tasty torrijas with our Monasterio de las Viñas Macabeo.

Caramelized torrijas

Author Salvador Alagón Sarasa


  • Large round loaf of bread slices
  • 1 l milk
  • 150 g sugar
  • 500 ml cream
  • 1 Stick cinnamon
  • 1 Lemon zest


  • In a small sauce pan infuse the milk together with the sugar, cream, a stick of cinnamon and the lemon zest.
  • Once it has boiled, remove from the heat and allow it to cool.
  • Once the mixture is cooled, submerge the bread slices assuring that they are soft, and bathe both sides of each slice with sugar.
  • Lastly, heat a non-stick frying pan, to caramelize the bread on each side.


To assembly: place on a slate the ration of French toast which has been caramelized, accompanied by a quenelle of meringue milk ice cream, cinnamon powder and a few cinnamon twigs.

Salvador Alagón Sarasa


Salvador Alagón was born the same year that his parents inaugurated the restaurant El Cobertizo. Predestined, he started his studies in the Escuela de Hostelería de Guayente and continued in the Escuela de Burlada. He began his working life in Pamplona. When he returned to Huesca, he enrolled in the Escuela de Turismo. After that he began managing his family business which showed improved fortune under his direction. He was the first to establish a company catering for large scale events in Huesca. He currently directs the Events Group and he is the President of the Asociación de Empresarios Hosteleros y Turísticos de Huesca.

The recipe ofcaramelized torrijas as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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