Torrijas are made by soaking slices of stale bread in milk (or sweet wine) infused with lemon zest, cinnamon, and sugar, then dipping them in egg, frying until golden, and finishing with honey or a dusting of sugar. They originate from Andalusia and are traditionally served during Semana Santa (Holy Week).

Soft and custard-like inside with a crisp exterior, torrijas are a seasonal favorite in bakeries and homes, though modern versions appear on dessert menus year-round.

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