{"id":10763,"date":"2020-06-01T11:36:41","date_gmt":"2020-06-01T09:36:41","guid":{"rendered":"http:\/\/devoursevillefoodtours.com\/?p=10763"},"modified":"2024-03-12T16:08:37","modified_gmt":"2024-03-12T16:08:37","slug":"torrijas-recipe","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/torrijas-recipe\/","title":{"rendered":"All About Torrijas (Spanish “French Toast”) + Recipe"},"content":{"rendered":"

If you come to Seville at Easter, you’ll see bars throughout the city advertising “torrijas<\/em>.”

These are a Semana Santa<\/a> sensation<\/strong>, and locals won’t rest until they have their daily fix. Broadly speaking, you could call torrijas<\/em> the Spanish version of French toast<\/strong>. But it’s so much more than that.<\/p>

You’ll also see in them in other cities throughout Spain, but they are especially prominent in the south, and in Seville.<\/p>

Let’s get into what torrijas<\/em> are, and how to make them.<\/p>

\"torrijas
Torrijas<\/em> are the star during Semana Santa, but these other treats are great, too. Photo credit: Zarateman<\/a><\/figcaption><\/figure>

What are torrijas<\/em>? Some myths, debunked<\/h2>

Firstly, torrijas<\/em> aren’t just a breakfast food. You can eat these delicious treats anytime throughout the day.<\/strong><\/p>

Secondly, torrijas<\/em> pack a lot<\/em> more flavor than your average French toast. Sure, you might coat them in the same egg wash (with extra Spanish spice), but it doesn’t stop there. In Spain, our “French toast” is also dipped in sweet wine or honey, and then shallow-fried in olive oil. The resulting torrija<\/em> is a decadent, syrupy treat that will put any French toast to shame!<\/p>

\"Torrijas\"
If you love sweet treats, you’ll love torrijas<\/em>. Photo credit: Eduardo<\/a><\/figcaption><\/figure>

Torrijas<\/em> during Roman times<\/h2>

It’s said that torrijas<\/em> go back as far as Roman times. Given how much the Romans loved bread, wine, and olive oil, that wouldn’t be surprising. But torrijas<\/em> really became a classic in the 16th century<\/strong>. Covents throughout Andalusia would use this recipe as a way to make use of stale bread. It was particularly popular during Lent, when this sweet toast was a valuable source of energy<\/strong>. According to some legends, women in labor would even be served <\/a>torrijas<\/a><\/em> to keep their energy up! After giving birth, they’d get another round of the sweet treat to restore them back to full health.<\/p>

Today, they’re mostly seen in Andalusia during the weeks leading up to Easter<\/strong>. During Semana Santa, you can find them served at bars and cafes throughout the city, and even sold by different convents.<\/p>

But if you can’t make it to the city during Easter, don’t worry. You can try this typical Seville food<\/a> at home using our authentic local torrijas<\/em> recipe below.<\/p>

\"torrias\"
Torrijas<\/em> are king in Seville, but you’ll find them in other cities in Spain, too. Photo credit: Tamorlan<\/a><\/figcaption><\/figure>

Classic Seville torrijas <\/em>recipe<\/h2>