Torrijas is typically made using sliced, thick and stale bread as its base, which is soaked in milk (or wine), sugar, and sometimes flavoured with cinnamon or citrus peel.
Much like French toast, the torrijas are then dipped in beaten eggs and fried in olive oil until golden brown.
They are then sprinkled with sugar and cinnamon and drizzled with honey or syrup, or sometimes ice cream.
You can now get torrijas in all types of flavours, from kinder bueno to chocolate or lemon and vanilla.
Some are soaked in sweet wine instead of milk, or even a form custard.
Below is a local’s guide to the best Torrijas in Sevilla.
Laurence Dollimore has been covering news in Spain for almost a decade. The London-born expat is NCTJ-trained and has a Gold Star Diploma in Multimedia Journalism from the prestigious News Associates. Laurence has reported from Spain for some of the UK's biggest titles, including MailOnline, The Telegraph, Daily Mail, Mail on Sunday, The Sun and the Sun Online. He also has a Master's Degree in International Relations from Queen Mary University London.
