nationwide · Spain
Torrijas
Torrijas are Spain’s Easter answer to French toast: stale bread soaked in milk or wine, egg-coated and fried, then rolled in cinnamon sugar or drizzled with honey. A Semana Santa staple that bakeries now sell year-round.
Approximate, per 1 piece (~100g). Values vary by recipe and portion.
Where it comes from
Slices of day-old bread soaked in milk (or wine) and honey, dipped in egg and fried, a thrifty way to use stale bread recorded in Spain since the 15th century. They became strongly associated with Lent and Holy Week, when meat was avoided and convents made them in quantity. Today they are the emblematic Easter sweet across Spain.
Where to eat Torrijas
0 restaurants worldwide serve it.
Cook it yourself
- Torrijas
Spain's Easter treat, torrijas transform stale bread into something custardy and golden, perfumed with cinnamon and lemon and drenched in warm syrup or honey. The secret is letting the bread soak long enough to go soft to the core.