Semana Santa, or Holy Week, is one of Spain’s biggest celebrations of the year. And it’s especially famous in southern Spain. During the week leading up to Easter, religious processions with elaborate floats take place in the streets day and night. In Málaga, sometimes up to a hundred men and women carry a trono, which is a large float that depicts a scene from the Bible.
Torrijas are the typical Holy Week dessert. They’ve always reminded me of French Toast, except they’re served cold. While I’ve eaten a lot of Torrijas since coming to Spain, I’ve never actually made them before. I decided to give it a go and realized just how easy they are.
Make this easy Torrijas recipe at home for a taste of Spain during Holy Week!
I mainly followed Lorena Naine’s recipe on YouTube, which is in Spanish. Here’s my adapted recipe in English.
TORRIJAS WITH CINNAMON AND SUGAR
Makes 12 Torrijas
Ingredients:
- 1 L or 4 cups milk
- 3 eggs
- Sandwich bread or a day-old baguette
- Sugar
- Cinnamon
- Sunflower oil for frying
Steps:
- Mix milk, 2 tablespoons sugar, and cinnamon to taste over medium heat for 5-7 minutes. If using ground cinnamon, a whisk is helpful to get rid of lumps. Remove from heat and let cool for 15 minutes.
- Submerge each slice of bread one at a time in the milk. Remove and let sit for 10 minutes on a plate or tray.
- Pour sunflower oil into a pan and warm on medium high heat.
- Beat three eggs. Then coat each slice of bread in egg, immediately putting it into the hot frying pan.
- Fry the bread until golden brown on each side.
- Place the Torrija on a plate with a paper towel to soak up excess oil. Repeat steps 4, 5, and 6 until all Torrijas are fried.
- Mix sugar and cinnamon.
- Coat the Torrijas in the cinnamon sugar mix on both sides.
That’s it! So easy and delicious. Enjoy right away or put them in the fridge and eat later. Many Spaniards eat Torrijas cold. ¡Qué aproveche!
Halley Rogers 