A Bite of Semana Santa: Make Torrijas at Home

This traditional Spanish torrijas recipe proves that simple ingredients can create something truly special. Dating back to the 15th century, torrijas are a clever and delicious way to give stale bread a second life. Long before zero-waste cooking became trendy, Spanish home cooks were turning yesterday’s loaves into something warm, comforting, and worthy of celebration.

A Humble Beginning

Originally a humble meal made by and for the working class, torrijas weren’t about indulgence. They were a way to care for loved ones using what was already on hand.

At their core, torrijas are simple: slices of bread soaked in sweetened milk or honeyed wine, dipped in egg, and fried to golden perfection. Once fried, they’re dusted with cinnamon and sugar — and sometimes finished with a drizzle of honey or syrup. The results? A deeply flavorful, fuss-free treat.

A Holy Week Classic: Torrijas During Semana Santa

While they’re eaten year-round, torrijas shine brightest during Semana Santa, or Holy Week in Spain. In Seville and beyond, bakeries and home kitchens come alive with the scent of fried bread and spice — a sensory reminder that food, memory, and ritual go hand-in-hand.

Variations on the Traditional Spanish Torrijas Recipe

Over the centuries, torrijas have evolved across regions and generations. Some families soak their bread in red wine. Others stuff theirs with pastry cream. Some even experiment with savory twists. But whether you stick to the classics or try something new, torrijas celebrate Spanish food culture — a dish that tells a story, connects communities, and makes the most of what you already have.

Bring a taste of Seville home: try the recipe below and feel free to make it your own. And if you do, we’d love to see what you create — share your torrijas and tips with us in the comments!

Want to Taste Torrijas in Spain?

Curious to experience the flavors and stories behind dishes like torrijas? Join us for Let’s Eat Seville, our chef-curated culinary holiday in the heart of southern Spain. This isn’t just a trip — it’s a week of cooking, tasting, and connecting with Andalusian culture through its most iconic ingredients and traditions. From market visits to hands-on cooking classes, you’ll discover what makes Seville’s food scene so unforgettable — especially during Semana Santa.

Explore Let’s Eat Seville

Torrijas con Miel (Spanish-Style French Toast)

A traditional Andalusian dessert, Torrijas are often made during Lent. This recipe offers both milk- and wine-soaked variations.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Equipment

• 1 Cutting Board
• 1 knife
• 3 Bowls
• 1 Skillet

Ingredients

• 8 Thick Slices of Bread
• 400 Mililiters Whole Milk (14.55 oz)
• 400 Mililiters White Wine (14.31 oz)
• 4 Eggs beaten
• 200 Mililiters Sunflower Oil (6.5 oz)
• 100 Grams Sugar (3.53 oz)
• 1 Teaspoon Ground Cinnamon
• 100 Grams Honey (3.53 oz)
• 50 Mililiters Water (1.76 oz)

Instructions

• Prepare the Bread: Cut bread into thick slices and set aside.
• Mix the Toppings: Combine sugar and cinnamon. In a saucepan, gently heat the honey with water to create syrup. Keep warm.
• Soak Bread: In separate bowls, place the milk, wine, and beaten eggs. Soak the bread slices in either milk or wine, then dip them into the beaten egg.
• Fry Torrijas: Head the oil in a skillet over medium heat. Fry the soaked bread slices until golden on both sides. Remove and drain on paper towels.
• Serve: Dust with cinnamon-sugar or drizzle with honey syrup.

Notes

Torrijas were traditionally made with simple, leftover bread as a way to avoid waste. Store any leftovers in the refrigerator for up to 1 day, though they are best enjoyed fresh.

Ingredient Substitutions for North America: If white wine is hard to source or not preferred, use apple juice or a light white grape juice as a non-alcoholic option. Substitute sunflower oil with any neutral oil like canola or vegetable oil.