If you ever get the chance -… or you happen to be here now in Spain during Semana Santa, you’re in for something truly special. The Holy Week heading towards Easter is such an unforgettable experience here – filled with traditions and food – duh.
The whole country kind of slows down and lives this mix of deep tradition and vibrant street life. You’ll see these incredible processions through the streets – people in traditional robes carrying statues, bands playing music, the scent of incense in the air… it’s hauntingly beautiful – and sometimes maybe even a bit overwhelming – … Really, it’s hard to describe, but it totally pulls you in.

The Andalusia region of southern Spain is the place to be during Holy Week. Cities like Málaga and Granada also have processions, but Seville definitely takes the crown for the most famous and elaborate ones.

… And of course, there’s… Torrijas. Torrijas everywhere – because no Spanish holiday is complete without something delicious. We learned that very well during Christmas…

Torrijas is like a Spanish twist on French toast with a side of sugar coma…
And I guess we are right on time for this Easter holiday, so let me show you how I make them!

Ingredients:

• 500 ml milk
• 100 g sugar
• Loaf of bread
• 2 eggs
• 1 lemon
• 1 orange
• Cinnamon sticks and powder
• Oil for frying

⏱️ prep time: 15 minutes
⏱️ cooking time: 15 minutes

• First things first, let’s infuse the milk for that amazing flavor. Cut the skin off the lemon and the orange – thinly tho’ because the white bits are bitter.
• Neeext, put the milk in a pan with the skins,1-2 cinnamon sticks, and 100 grams of sugar.

• On low heat warm up the milk – no need for it to start boiling. Just warm it up, so the citrusy and cinnamony aromas are activating. Stir it around once in a while, so it doesn’t burn on the bottom – but I’m telling you, again, put it on low heat…
• While this is cooking, let’s cut up our bread. Any bread, really. You can find special ones strictly to make torrijas, some people recommend brioche bread… Nah, no need to go on a hunt to look for them everywhere – a normal bread will do, I promise.
  Don’t use fresh tho’, it’s better if the bread is at least one day old, and always cut them up in thicker slices.

Also, may I suggest that while the milk is warming up, you eat the culito – the heel of the bread – with some olive oil and jamón – … just a quick 10-second spin in the microwave after you put the oil and it’s just like fresh out from bakery.

• Neeext, taste the milk – if it’s flavourful you can turn off the heat and take out the citrus and cinnamon pieces.
• Put the bread slices in a bigger container.
• Pour the milk on the bread and let it soak up every last drop – turn it over a few times.

• When the bread soaked up all the goodness, let’s heat up some oil in a pan – preferably olive oil.
• Beat two eggs in a bowl.
• Dip both sides of the bread in the eggs first, then carefully move them over into the hot oil and start deep-frying the slices.
• Turn them over after a couple of minutes, so both sides are cooked – duh.
• When they are nice and golden take them out and let them rest for a few minutes on a kitchen paper – so it soaks up the extra oil
• Neeext, mix some sugar and cinnamon in a bowl and roll around the slices in it while they are still warm.

… AaaAaAaand… ta-da! Your Torrijas are ready!

¡Ay… Una barbaridad!

… and the inside is so soft and almost has this creamy texture – perfection!

If you want to fall into an extra sugar coma, you can drizzle it with honey or serve it with a scoop of vanilla ice cream – … but I think that’s kind of pushing it.
Although, I guess… once a year it won’t hurt you that much 😅

Aaanyways… Enjoy and Happy Easter!

See you at the next one,

Noémi

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