Torrijas, also known as Spanish Bread Pudding, is a sweet traditionally eaten during Lent, although many people in Spain enjoy it for breakfast. It is believed the food originated in Andalucian convents during the XV century as a way to use up stale bread. The dish, which is similar to what American’s know as French Toast, consists of a French baguette soaked in a mixture of milk, egg and vanilla extract. It is cooked on a frying pan until golden brown and sprinkled with cinnamon and sugar.
‘Torrijas. Photo courtesy of tnarik.
Jessica Festa is the editor of the travel sites Jessie on a Journey (http://jessieonajourney.com) and Epicure & Culture (http://epicureandculture.com). Along with blogging at We Blog The World, her byline has appeared in publications like Huffington Post, Gadling, Fodor’s, Travel + Escape, Matador, Viator, The Culture-Ist and many others. After getting her BA/MA in Communication from the State University of New York at Albany, she realized she wasn’t really to stop backpacking and made travel her full time job. Some of her most memorable experiences include studying abroad in Sydney, teaching English in Thailand, doing orphanage work in Ghana, hiking her way through South America and traveling solo through Europe. She has a passion for backpacking, adventure, hiking, wine and getting off the beaten path.
