Asturian picatostes are a beloved traditional treat from the region of Asturias in northern Spain. Often enjoyed during Carnival and Holy Week, these sweet, golden bites are closely related to the Spanish “torrija,” but with their own local twist. Picatostes are the perfect example of how simple, humble ingredients can be transformed into something truly delicious.
What Are Asturian Picatostes?
Picatostes are slices of day-old bread soaked in milk (sometimes also in wine), dipped in egg, and fried until crisp on the outside and creamy inside. Once fried, they’re generously sprinkled with sugar and sometimes cinnamon. Their name comes from the word “pica,” referring to the crispy texture that makes them irresistible. Traditionally, picatostes were a way to use up leftover bread and provide a hearty, energy-rich snack during times of fasting, like Lent.
Ingredients
1 loaf of day-old rustic white bread
1 liter (about 4 cups) whole milk
6 tablespoons sugar (plus extra for dusting)
1 stick cinnamon
Lemon peel (from 1 lemon)
40 grams (about 3 tablespoons) butter
3 eggs
Sunflower oil or light olive oil for frying
Optional: a splash of white wine or anise, ground cinnamon for dusting
Step-by-Step Instructions
Infuse the Milk:
In a saucepan, combine the milk, sugar, cinnamon stick, lemon peel, and butter. Heat gently, stirring occasionally, until the milk is aromatic and slightly creamy. Remove from heat and let it cool a bit.
Prepare the Bread:
Cut the bread into slices about 1 inch (2–3 cm) thick. Arrange them in a single layer in a large dish.
Soak the Bread:
Pour the warm milk mixture over the bread slices, making sure they’re well soaked. Let them absorb the milk—turning them if needed—until soft but not falling apart.
Dip in Egg:
Beat the eggs in a bowl. Carefully dip each soaked bread slice into the beaten egg, coating both sides. Handle gently, as the bread will be very soft.
Fry:
Heat the oil in a frying pan over medium heat. Fry the slices until golden brown on both sides, being careful not to overcrowd the pan. Drain on paper towels.
Finish:
While still warm, sprinkle the picatostes generously with sugar and, if you like, a little ground cinnamon. Some versions add a drizzle of wine syrup or simply serve with a bit of the infused milk.
Tips for Perfect Picatostes
Use sturdy, rustic bread that won’t fall apart when soaked.
Don’t rush the soaking step—let the bread absorb as much milk as possible for a creamy center.
Fry in batches and control the oil temperature to avoid burning.
The Tradition Behind the Treat
Picatostes are a true taste of Asturias’s rural past, born out of the need to make the most of simple ingredients. They’re especially popular between Carnival and Easter, but you’ll find them year-round in local bakeries and homes. Crispy on the outside, soft and custardy inside, Asturian picatostes are a must-try for anyone who loves traditional Spanish desserts.
Enjoy them with a cup of coffee or hot chocolate, and experience a bite of Asturian heritage!
