Cómo hacer Torrijas de Semana Santa

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Torrijas de Semana Santa belongs to the everyday cooking of Castilla and Andalucía, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Torrijas de Semana Santa is a cherished sweet treat from the regions of Castilla and Andalucía, enjoyed especially during the Easter season. This dish transforms day-old brioche into a rich, comforting dessert by soaking it in milk infused with cinnamon and lemon, then frying it to golden perfection. The flavor is a delightful balance of creamy custard-like interior and a crispy, caramelized exterior, dusted with sugar and cinnamon. Finished with a drizzle of honey, it captures the essence of Spanish home cooking, where simplicity meets indulgence.