Spanish-style eggy bread, but using hot cross buns and doused in an orangey saffron syrup
Torrijas have long been a symbol of Easter in Spain, a much-loved tradition that’s now enjoyed all year round. They were originally made to use up old bread, turning simple leftovers into something truly delicious. Here, I’m giving them a very early Easter twist with hot cross buns, which add their own special flavour and soft texture. The saffron syrup brings a lovely warmth and a little touch of something special, making these torrijas feel just right for the season while still keeping that familiar, comforting charm we all love.
Continue reading… Spanish-style eggy bread, but using hot cross buns and doused in an orangey saffron syrupTorrijas have long been a symbol of Easter in Spain, a much-loved tradition that’s now enjoyed all year round. They were originally made to use up old bread, turning simple leftovers into something truly delicious. Here, I’m giving them a very early Easter twist with hot cross buns, which add their own special flavour and soft texture. The saffron syrup brings a lovely warmth and a little touch of something special, making these torrijas feel just right for the season while still keeping that familiar, comforting charm we all love. Continue reading… Spanish food and drink, Dessert, Food, Easter, Bread, Snacks, Eggs
