Torrijas are slices of bread soaked in milk or wine, fried and sweetened, a classic dessert of Seville's Lent and Holy Week cooking beside pestinos.

Visita Sevilla lists the classic torrijas and pestinos among the excellent desserts of Seville's Lenten cooking, eaten above all during Holy Week, and Confiteria Rufino describes Lent as a time of fried sweets rooted in Arab traditions, naming torrijas, roscos and pestinos. Confiteria La Campana, founded in 1885, lists torrijas among its seasonal sweets and has published a video of how it makes them.

Where to eat Torrijas in Seville

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

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More places near Confiteria La Campana and Confiteria Rufino

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Make it at home

Serves 845 minEasy

Ingredients

  • 8 thick slices (3cm) day-old white bread (pan de viena or brioche)
  • 500ml whole milk
  • 1 cinnamon stick
  • Zest of 1 lemon
  • 80g caster sugar, plus more for dusting
  • 2 large eggs, beaten
  • 300ml olive oil, for frying
  • 1 tablespoon ground cinnamon
  • Optional: 100ml sweet sherry (oloroso) for soaking instead of milk

Method

  1. Heat milk in a saucepan with cinnamon stick, lemon zest and 80g sugar until just simmering. Remove from heat and infuse 10 minutes.
  2. Strain the warm milk into a shallow dish.
  3. Place bread slices in the warm milk; let soak for 5 minutes per side until saturated but not breaking.
  4. Beat eggs in a separate shallow bowl.
  5. Heat olive oil in a wide frying pan to 170C.
  6. Lift each soaked bread slice carefully, dip in beaten egg, then fry for 90 seconds per side until pale gold.
  7. Drain on paper towel.
  8. Mix ground cinnamon with extra sugar; dust the warm torrijas generously.

Editor tip. Use proper day-old white bread; fresh bread falls apart in the milk.

Common allergens: Gluten, Egg, Milk.