Sapos Extremeños

Sapos | Postre tradicional extremeño, típico de Semana Santa

Sapos (toads) are one of these traditional and regional recipes, which are not really known but that, will make you go nuts about it. They are typical from Cáceres and this is my grandmother’s recipe, performed by my mother. And there will be a video on Friday with my mom cooking.

My grandmother used to cook this on Easter and my mom does the same now. As the vast majority of the recipes from Extremadura, the bread is the main ingredient. And no, there are no toads involved as you can imagine. But when you boil the Sapos (toads) in milk they get really fat just like toads.

You just need 4 ingredients to achieve happiness, so let’s go!

Sapos | Postre tradicional extremeño, típico de Semana Santa

(English) Sapos, Easter Typical Dessert From Extremadura

  • Serves: 6


  • 225 grams crumbs of a round loaf of white bread
  • 7 large eggs
  • A pinch of salt
  • 480 grams (approx.) oil for frying
  • 1 and ½ litre milk
  • 180 grams sugar


  1. Take off the crust of the bread and grate the crumbs.
  2. Take off the big pieces and finish the crumble with your fingers.
  3. Beat the eggs and add them to the crumbs with the pinch of salt. Beat well until you get a batter. The more you beat, the moistest the sapos get.
  4. Put the oil into a deep frying pan. It must be very hot; then you can low down the heat so your sapos won’t get burnt.
  5. With a tablespoon, drop batter into the oil. You will get balls that must be golden when you take them off the pan.
  6. Make sure they don’t have a lot of oil and reserve them.
  7. When you finish with the bread, in a large saucepan, pour the milk and the sugar and make it boil.
  8. Add the sapos and low down the temperature. Cook them (low heat) for 30 minutes and then, let them cool in the fridge.
  9. Serve cold.

Sapos | Postre tradicional extremeño, típico de Semana Santa


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