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"Torrijas" (Spain's French Toast)

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

This is one of the oldest recorded desserts, with very similar recipes appearing in "Apicius," a Roman recipe book written in the 4th or 5th century. Countries such as France and Portugal each have their own versions of it. It is made all over Spain and closely associated with "Semana Santa," or Holy Week, although nowadays it is found on many restaurant menus all year round. Humble in origin, it is simply bread dipped in milk or wine and then fried.

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  • Title: "Torrijas" (Spain's French Toast)

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