Wine-soaked French toast: Traditional Andalusian recipe

Wine Torrijas: the Lenten dessert with an Andalusian soul

While in central and northern Spain, torrijas are soaked in milk, in Andalusia, tradition dictates wine. Sweet wine, spices, and honey. Three ingredients that transform a humble piece of bread into a dessert with centuries of history.

Wine torrijas have a different character from milk torrijas. They are more intense, darker, with nuances ranging from cinnamon to clove, from anise to orange peel. When you taste them, it's easy to understand why Andalusian convents have prepared them for generations.

This recipe follows the tradition of Cordoba, Seville, and Jaén, where wine torrijas are the obligatory sweet on Holy Week tables.

Ingredients for 12-14 wine torrijas

• 1 loaf of torrija bread or candeal bread (400 g)
• 500 ml of sweet wine (Moscatel, Pedro Ximénez, or young red wine with 100 g of sugar)
• 200 ml of water
• 150 g of sugar
• 1 cinnamon stick
• 3 cloves
• Peel of 1 orange
• 1 star anise (optional)
• 3 eggs
• Olive oil for frying
• Flower honey for dipping (about 150 g)

The wine: Moscatel is the most traditional option. Pedro Ximénez gives a sweeter and more intense result. If you only have young red wine, dissolve 100 g of extra sugar in it. Avoid wines with too much tannin or very dry wines: the result will be bitter.

Step-by-step preparation of wine torrijas

1. Prepare the wine broth

Pour the wine, water, and sugar into a saucepan. Add the cinnamon stick, cloves, orange peel, and star anise. Heat over medium heat, stirring until the sugar dissolves. When it comes to a boil, lower the heat and cook for 5 minutes for the flavors to meld.

Remove from heat and let cool for 20-30 minutes. The broth should be lukewarm, not hot, to soak the bread.

2. Soak the bread

Cut the bread into 2 cm slices. Strain the wine broth to remove the spices. Submerge each slice for 30-60 seconds per side. Torrija bread absorbs wine faster than milk, so be careful: if you leave it too long, it will fall apart.

The bread takes on a very characteristic dark purple color. The whole house smells of spices.

3. Coat in egg and fry

Beat the eggs. Dip each soaked slice in the egg. Fry in olive oil at 170 °C for 2 minutes per side. The golden hue mixes with the purple of the wine, creating a unique coppery color.

4. Drizzle with honey

This is the step that distinguishes Andalusian wine torrijas. Heat the honey in a small saucepan with 2 tablespoons of water until it is liquid. Briefly dip each torrija in the hot honey or generously brush it on both sides.

Place the torrijas on a platter. If you have leftover honey, pour it over them. Sprinkle with ground cinnamon.

The tradition behind wine torrijas

Wine torrijas have medieval roots. In Andalusian convents, where wine was more accessible than fresh milk, nuns prepared this sweet during Lent. Wine acted as a natural preservative: wine torrijas last longer than milk torrijas without spoiling.

In towns in Cordoba and Jaén, wine torrijas are prepared in huge quantities in the days leading up to Holy Week. They are stored in clay pots bathed in honey and can last throughout the entire Holy Week. A few are taken out each day, and as the days pass, the flavors intensify.

This tradition of preparing and preserving sweets in large quantities has a parallel with the salting and preservation of cod, another essential food of Lent. It is no coincidence that salted cod and wine torrijas share the spotlight on Holy Week tables: both arose from the need to preserve food and have ended up becoming delicacies.

Differences between milk and wine torrijas

• Flavor: milk torrijas are milder and sweeter; wine torrijas have complexity, with spicy notes and a slightly acidic undertone.
• Texture: wine torrijas are slightly firmer because the alcohol in the wine slightly hardens the crumb.
• Preservation: wine torrijas last 5-6 days in the refrigerator (honey and alcohol act as preservatives). Milk torrijas last 3-4 days.
• Finish: milk torrijas are served with sugar and cinnamon. Wine torrijas, with honey.
• Color: milk torrijas are golden. Wine torrijas, purple-coppery.

Pairing: the complete Andalusian Holy Week table

In Andalusia, Holy Week is experienced with special intensity, also at the table. A typical menu might include:

• Starter: chickpea stew with spinach and cod (star dish of Good Friday)
• Main: cod with tomato Cordoban style, or Icelandic cod baked with peppers
• Dessert: wine torrijas with honey and pestiños

Discover more ideas in our guide to typical Holy Week dishes by region.

Frequently asked questions about wine torrijas

What wine is used for wine torrijas

The most traditional is Moscatel. Pedro Ximénez also works very well, as it is sweeter and more intense. If you don't have sweet wine, you can use a young red wine by adding 100 g of sugar per 500 ml. Avoid very dry wines or those with too much tannin.

Do wine torrijas contain alcohol

The wine broth is heated, which evaporates some of the alcohol. Then they are fried, which further reduces it. The final alcoholic content is very low, but not zero. If you are cooking for children or people who do not consume alcohol, opt for milk torrijas.

Can honey be used instead of sugar for the broth

Sugar goes in the soaking broth; honey is for drizzling over the torrijas at the end. Do not substitute one for the other: sugar dissolves well in the hot broth, while honey provides that shiny, sticky finish on the outside of the fried torrija.

How long do wine torrijas last

Drizzled with honey and stored in the refrigerator, they last 5-6 days. Many people from Cordoba say that on the third day, they are at their optimal point. The honey keeps them juicy, and the flavors of the wine and spices integrate more.

Can wine torrijas be baked

Yes. Follow the same process of soaking in wine broth and coating in egg, but instead of frying, bake at 200 °C for 20-25 minutes, flipping halfway through. Brush with a little oil before baking. When taken out, drizzle with honey as in the fried version.