Spanish Cinnamon & Sugar Toast | Spain´s FAVORITE Easter Dessert

This Spanish Cinnamon & Sugar Toast is Spain´s version of the classic French toast. It´s filled with simple & honest flavors, seriously easy to make and done within minutes. Serve this toast next to a cup of hot chocolate or coffee and tea for an instant trip to beautiful España.

This dish is known in Spain as Picatostes de la Abuela, and it hails from the region of Asturias. Very similar to Torrijas, but much easier to make. You will find this dessert served all over Spain, but it´s most popular during Easter.

To make this recipe I used a baguette. Which is the typical bread used to make this dish. As its firm texture is perfect for the bread to not get soggy. But you can use other types of bread. Just make sure it´s nice and firm.

TIPS & TRICKS to Make this Recipe: Make sure to fry the breads on a medium heat and nothing higher. Otherwise the bread will brown too quickly and the inside won´t absorb all the flavors. You can serve these cinnamon & sugar toast piping hot or even at room temperature.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make Spanish Cinnamon & Sugar Toast

Print

Spanish Cinnamon & Sugar Toast | Picatostes de la Abuela

Course Dessert

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 12

Calories 195 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup sunflower oil 120 ml
• 4 eggs
• 1/4 cup condensed milk 80 grams
• 1 lemon
• 1 baguette
• 1/4 cup granulated sugar 50 grams
• 1 tsp cinnamon powder 3 grams
• fresh mint

Instructions

1. Heat a large fry pan with a medium heat and add in the sunflower oil

2. Meanwhile, crack the eggs into a large bowl, add in the condensed milk and the zest of 1/2 a lemon, whisk together until you end up with a light and creamy texture

3. Cut the baguette into diagonal slices that are 3/4 of an inch thick (2 cm)

4. Coat the slices of baguette in the egg mixture and then add into the pan with the hot oil, all in a single layer, cook in batches to not overcrowd the pan, go for about 2 minutes per side or until golden fried, then transfer over a wire rack with paper towels underneath

5. Add the sugar and cinnamon powder into a shallow bowl, mix together, coat the slices of fried bread in the mixture

6. Transfer into a serving dish and garnish with fresh mint, serve hot or at room temperature, enjoy!

Nutrition Facts

Spanish Cinnamon & Sugar Toast | Picatostes de la Abuela

Amount Per Serving

Calories 195 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 57mg19%

Sodium 158mg7%

Potassium 83mg2%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 99IU2%

Vitamin C 5mg6%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.