Easter Torrijas

Easter Torrijas

Torrijas are one of the most elaborated sweets during the Holy Week festivities. Its consumption is believed to be due to the need to make use of leftover bread, during the time when meat could not be eaten.

It also has a religious association, because during Lent (days of fasting and penance in memory of the 40 days that Jesus Christ fasted in the desert) it was necessary to find food to fill the stomach without offending beliefs. The nuns, during the days of abstinence, took advantage of the hard bread, bathing it in honey and milk.


  • 1 loaf of bread from the day before (approximately 500g)
  • 1 liter of whole milk
  • 200g of sugar
  • 1 cinnamon stick
  • 1 lemon peel
  • 3 eggs
  • Mild olive or sunflower oil (for frying)
  • Powdered sugar and cinnamon (to sprinkle)


  • 4 medium pears
  • 750 ml red wine
  • 150 g sugar
  • 1 cinnamon stick
  • 1 orange peel
  • 1 lemon peel
  • 4 cloves


  • Cut the bread into slices and place them in a large pan.
  • In a large saucepan, pour the milk, sugar, cinnamon stick and lemon peel.
  • Heat over medium heat until the milk is hot but not boiling. Remove from the heat and let the mixture cool slightly.
  • Once the milk mixture is warm, pour it over the bread slices. Be sure to cover all the slices completely. Let the bread soak in the milk mixture for at least 30 minutes, turning them occasionally to soak evenly.
  • Meanwhile, beat the eggs in a deep dish large enough to submerge the bread slices.
  • Heat enough oil in a large skillet over medium heat.
  • Once the bread is well soaked, dip each slice into the beaten egg, making sure they are completely covered.
  • Fry the bread slices in the hot oil until golden brown and crispy on both sides, approximately 2-3 minutes per side. Remove the torrijas from the oil and place them on paper towels to absorb the excess.
  • Sprinkle the torrijas with a mixture of powdered sugar and cinnamon while still warm.
  • Serve the torrijas warm or at room temperature – enjoy this delicious traditional Spanish dessert!
  • To make the garnish, first of all peel the pears.
  • In a large pot, place the red wine, sugar, cinnamon stick, orange and lemon peels, and cloves. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes to allow the flavors to combine.
  • Add the pears to the pot with the liquid. Simmer for approximately 20-25 minutes. Once the time is up, remove the pears from the pot.
  • Continue to cook the wine mixture over medium-high heat for a few more minutes, until it reduces and becomes a thick syrup.

Pour the hot red wine syrup over the pears and serve as a garnish with your main course.

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