Torrijas are a popular sweet treat eaten throughout Spain during the period of Lent and particularly in the Easter holidays. It is thought that torrijas were originally made in the convents of Andalucia by the nuns, as a way of using up stale bread.
Most commonly they are served at breakfast or as an afternoon snack or merienda, although they are wonderful at any time of day.
The taste is similar to French toast, just a little bit richer and a little bit naughtier – we love them!
Why not try out this torrija recipe here , they make a delicious brunch treat and would be a great addition to a ‘Spanish-style’ brunch of fresh bread, cheeses, juicy Canarian tomatoes and Jamon Serrano.
This week on The Anfi Blog we will be announcing the winner of our 25th Anniversary Prize Draw, check out our Facebook page for more information.
Plus we’ll be heading down to the village of Puerto de Mogan, or little Venice, as it’s affectionately known, to give you an insight into this pretty village and all of its charms.
Photo courtesy of Fernando0 via Flickr