Haute Torrijas


Old-style caramelized bread fritter  / Toya Legido – ICEX

Another year, another Semana Santa, or Holy Week, here in Spain. And of course, another chance for us to revisit one of our favorite Spanish sweets: torrijas!

We never get tired of talking about these traditional Easter treats, which are essentially made of sliced bread soaked in milk, wine, honey and spices and then dipped in egg and fried. Sounds simple, right?

In fact, you’d be surprised by the sheer number of variations on torrijas that you can find at this time of year. Different types of bread, quantities of spices and other ingredients can greatly impact the outcome, although overall it’s a pretty good bet to say that just about everyone’s favorite recipe is their mom’s or grandmother’s.

In any case, as we’ve mentioned here before, Spanish avant garde chefs are just as apt to get on the torrija-wagon, but don’t expect to be anything less than astounded by their incredible variations on these revered sweets.

See for yourself with these recipes from chefs José Luis Ungidos, Dani García and Andoni Luis Aduriz, respectively, on Foods and Wines from Spain:

Cea torrija and white chocolate with meringue ice and cocoa soup

French toast soaked in liquid cherimoya with cooked wild strawberries and mint

Old-style caramelized bread fritter, crushed raspberries and ice cream

Enjoy the holiday and see you next week!


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