Spanish Easter Torrijas

Spanish Easter Torrijas


"This recipe was first created at the Convent of Saint Theresa in Ávila, Spain in the early 1500s, under the Catholic Kings, Emperor Carlos V and his son Felipe II, devote Catholics who created the devasting Inquisition. Today, this similar recipe to French Toast is a renowned breakfast and / or dessert specialty throughout the Iberian Peninsula and is always sautéed in Evoo, never butter as in France or the UK or the USA. NOTE: THE PHOTO SHOWS A MODERN FASHIONABLE TORRIJA TAPA;PLACING HAM OR AN EGG ON TOP OF THE SAUTÉED BREAD; PROVIDING A SAVOURY COMBINED SWEET BREAKFAST ..."
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15 m servings
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Original recipe yields 4 servings

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  1. 1) Slice the day old bread in thick slabs and place in a bowl of red wine and 1/2 the sugar for 3 minutes
  2. 2) when the bread has absorbed the wine, however, is not mushy or too wet; pass the bread in the beaten egg combined with the orange zest
  3. 3) Dust the bread slices with a very fine coat of flour from the wooden board of work surface and then sauté the bread slices in batches in 2 tblsps. of Evoo until golden on each side
  4. 4) sprinkle with cinammon and sugar to taste
  5. 5) serve with rasberry or strawberry preserves and a glass of sparkling wine


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