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It was estimated by the Asociación de Empresarios de Pastelería Artesana de Madrid (AEPA) that bakeries in Madrid would sell 3.6 million torrijas (or 450,000 kilograms) this Easter season. Easter may be over, but this typical Spanish Easter treat can be enjoyed all year long. They are easy to make and require very simple ingredients.
To some they are known as the Spanish version of French toast. They date back to the 15th century, when nuns created them as a way to not waste leftover or stale bread.
Some of us may associate this treat with breakfast, because of the similarity to French toast, but everyone has their own opinion on when—and with what—you should eat torrijas. Some say it should be eaten as a breakfast food, others say dinner, others think its just fine at any time of day. Recipes vary, but the basic ingredients are very simple; it’s a nice twist on the standard French toast.
Some people prefer to use a sweet wine instead of milk for soaking the bread. Also it’s possible to add lemon and orange zest to the milk mixture to give it a citrus flavor. Get creative, and design your own torrijas recipe!