The quintessential Lenten dessert is the torrija, whether at home or in restaurants. This culinary delight has a long history dating back to the Middle Ages, when it was eaten as a way of making use of leftover bread.

The recipe for ‘torrija’ is very personal and simple, but exquisite, varying in ingredients and preparation according to the cook who prepares it. It is usually made with slices of stale bread, preferably several days old, which are soaked in milk sweetened with sugar and flavoured with cinnamon and lemon peel, or in wine.

After soaking well, the slices are dipped in beaten egg and fried in hot oil until golden brown and crispy on the outside and soft and creamy on the inside. Once fried, the torrijas can be sprinkled with sugar and cinnamon, or dipped in honey.

From Ash Wednesday onwards, the windows of all the city’s confectioners’ shops have a special place for torrijas, which remain on display until Easter Sunday. In the bars and restaurants, it will be hard to resist enjoying this exquisite dessert that forms part of the gastronomic charm of Lent.