Bakery Stall · Fried Sweet Bread Slices
Torrijas
Photo: Juan Emilio Prades Bel / Wikimedia Commons · CC BY-SA 4.0
It's essentially Spain's answer to French toast, but soaked in milk or wine, fried, then finished with a hard sugar-cinnamon crust rather than served soft.
Torrijas are thick slices of stale bread soaked in milk or sweet wine and beaten egg, fried until golden, then rolled in cinnamon sugar or drizzled with honey. Madrid's bakeries and market stalls sell them especially around Easter week.
Why it's made this way: It began as a practical way to use up stale bread, and it became tied to Lent and Easter, when eggs and dairy needed using before fasting or after.
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Part of World of Street Food — 690 dishes from 118 countries.
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