The history of Torrijas (French Toast)

The origin of torrijas dates back to medieval Spain. This delicious treat began as a clever way to use up stale bread and avoid food waste.

Originally, torrijas were a food meant for the lower classes and were considered a humble and economical meal. The first historical records of torrijas date back to the 15th century, and their preparation was mentioned in some ancient cookbooks.

The basic recipe for torrijas consists of soaking slices of bread (preferably from the previous day to make it slightly stale) in sweetened milk with sugar or honey, and then dipping them in beaten egg before frying them in hot oil. Once fried, torrijas are sprinkled with sugar and cinnamon, and sometimes served with honey or syrup.

Over time, torrijas have evolved, and now there are many variations of the traditional recipe. Some people soak them in wine instead of milk, others fill them with cream or chocolate, and in certain regions, they are made with special bread or even with savory ingredients.

Torrijas are particularly popular during Holy Week in Spain, where they are considered a typical delicacy for these religious festivities. They are also enjoyed at other times of the year and have transcended borders to become a beloved dessert in other parts of the world.