Torrijas are Spanish French-toast cousins, slices of stale bread soaked in milk or wine with honey and cinnamon, fried in olive oil and sugar-dusted, the canonical Semana Santa sweet of Seville.

Torrijas date to the medieval Sephardic Jewish kitchens of Seville, with the wine-and-honey-soaked variant appearing in 15th-century manuscripts. After the 1492 expulsion, the dish was adopted by Christian Sevillians and became the canonical Lent and Semana Santa sweet, when religious abstinence from meat made the egg-and-bread plate the working-day Lenten food. Confiteria La Campana on Sierpes and Horno San Buenaventura on Avenida de la Constitucion both bake the city's reference torrijas through Lent. The dish runs from Ash Wednesday through Easter Sunday.

4 editor picks for Torrijas in Seville, ranked by editorial score. All Seville signature dishes · Torrijas across every city.

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