Torrijas are Spain's answer to French toast, traditionally eaten around Easter. Thick slices of day-old bread soak up a citrus-scented egg and milk custard, are fried in butter and then rolled in cinnamon sugar so the outside turns crisp and caramelised.
Torrijas are Spain's answer to French toast, traditionally eaten around Easter. Thick slices of day-old bread soak up a citrus-scented egg and milk custard, are fried in butter and then rolled in cinnamon sugar so the outside turns crisp and caramelised.
Torrijas are Spain's answer to French toast, traditionally eaten around Easter. Thick slices of day-old bread soak up a citrus-scented egg and milk custard, are fried in butter and then rolled in cinnamon sugar so the outside turns crisp and caramelised.
Torrijas are Spain's answer to French toast, traditionally eaten around Easter. Thick slices of day-old bread soak up a citrus-scented egg and milk custard, are fried in butter and then rolled in cinnamon sugar so the outside turns crisp and caramelised.
Torrijas are Spain's answer to French toast, traditionally eaten around Easter. Thick slices of day-old bread soak up a citrus-scented egg and milk custard, are fried in butter and then rolled in cinnamon sugar so the outside turns crisp and caramelised.
5 designs, each in 3 colours. Your choice is saved on this device.
We use necessary storage to run this site. With your consent we and our partners (such as Google) also use cookies for analytics and ads. Cookie Policy · Privacy Policy