The best torrijas to enjoy this Easter
If there were a procession for the patron saint of all Holy Week meals, there's no doubt that a torrija would be chosen to adorn the Virgin's wardrobe. Fluffy, delicious, and above all, traditional, they represent the main attraction of the cravings during this respite at the beginning of spring.
Soaked in milk or syrup, or served with a scoop of ice cream or whipped cream, their mere presence is enough to make every Spanish mouth water. Although originally enjoyed by the humblest classes, today they are one of Spain's most acclaimed desserts. Their popularity has reached such heights that they are no longer reserved solely for Easter; many restaurants include them on their menus year-round. However, it's true that they are savored in a special way during Easter, which is why Tapas is showing you some of the best torrijas to try during these holidays and/or workdays.
Cucumber Pastel
From his workshop in Alzira, he presents the Pepitorri, a handcrafted and, of course, highly original reinterpretation of the traditional torrija. In the form of a cake, this creation combines the classic flavor of torrija—with spongy bread soaked in milk infused with vanilla and cinnamon—with a layer of smooth and aromatic cream, crowned with mini torrijas sprinkled with sugar and cinnamon, crispy on the outside and tender on the inside.
Designed for Easter lovers, those who enjoy dipping bread in milk, or simply those looking to try something different, Pepitorri is a limited edition and will only be available during these special dates. It can be purchased in two sizes: a large one, perfect for sharing with family or friends, and a mini one, ideal as a sweet treat or for personal enjoyment.
Sourdough
Join forces with Crema Ruavieja to give a unique twist to the traditional torrija with a gourmet version designed for those who enjoy life's little pleasures, especially during these holidays. This Easter classic is elevated with a base infused with Crema Ruavieja, which lends a delicate flavor and a fluffy texture inside, contrasted by a fine layer of sprinkled sugar. Notes of cinnamon, clove, roasted coffee, and praline reinforce its indulgent character, resulting in a dessert perfectly balanced between sweetness and depth.
With this collaboration, both brands celebrate tradition without sacrificing innovation. “We’ve managed to maintain the essence of our classic recipe, but with a distinctive touch,” says Moncho López, founder of Levaduramadre. Ruavieja, for its part, emphasizes that the creation embodies its philosophy of savoring life at a leisurely pace. This special edition French toast is now available in all Levaduramadre stores for €4.65, ready to win over even the most discerning palates.
Excellent
In this restaurant with an Italian soul, every dish is a journey of flavors around the world. Their French toast is a delicious interpretation with a Mediterranean essence: brioche bread soaked in caramel, accompanied by vanilla ice cream and a citrusy touch of orange peel. A dessert that fuses tradition and creativity to offer a sweet and vibrant ending.
Caluana
In a 15th-century church, chefs Joaquín Serrano and Jorge Velasco have created a French toast that borders on the heavenly: brioche bread soaked in Ron Zacapa 23, caramelized with semi-whipped cream, and topped with a smooth cream made from the same rum. The result is an intense and seductive dessert that melts in your mouth at the first bite.
