When Easter approaches in Spain, the air fills with the scent of spices, citrus zest, and frying bread. One of the most iconic desserts of Semana Santa (Holy Week) is the torrija—a Spanish-style French toast that holds centuries of tradition. Among the many regional and family variations, one stands out for its richness and depth of flavor: Torrijas de Vino Dulce, or torrijas soaked in sweet wine.
This decadent variation, especially popular in southern Spain, replaces milk with a fragrant sweet wine like Pedro Ximénez or muscatel, transforming a humble dish into a festive treat steeped in tradition.

What Are Torrijas?
Torrijas are slices of stale bread soaked in liquid, dipped in egg, fried in olive oil, and dusted with cinnamon sugar. Originally a way to use up old bread, they became a popular Lenten dish due to their simplicity and meat-free ingredients.
While the classic recipe uses milk, the sweet wine version adds a luxurious twist, making it a favorite during family gatherings and Easter celebrations across Spain.
The Recipe: Torrijas de Vino Dulce
Here’s a traditional recipe for making this luscious dessert at home. It’s simple, comforting, and guaranteed to bring a taste of Spanish Easter to your table.
Ingredients:
– 1 loaf of bread for torrijas
– 500ml sweet red wine
– 1/2 liter water
– 150 g white sugar
– 2 large eggs
– the peel of an orange
– 2 cinnamon sticks
– Olive oil (for frying)
For the wine syrup
– 1/2 liter sweet red wine
– 1/2 cup rosemary honey
– 2 cinnamon sticks

Instructions:
1. Prepare the Wine Infusion for Soaking
In a large saucepan, combine 500 ml sweet red wine, ½ liter of water, 150 g of sugar, the orange peel, and 2 cinnamon sticks.
Heat gently over medium heat, stirring to dissolve the sugar. Simmer for about 10–12 minutes to infuse the flavors, then let it cool slightly.

2. Soak the Bread
Slice the bread into thick slices (about 2.5 cm / 1 inch). Lay the slices in a large, shallow dish and pour the warm wine infusion over them. Let them soak for 10–15 minutes, flipping carefully halfway through. The bread should be moist but not falling apart.

3. Dip in Egg
Beat the eggs in a bowl. Once the bread slices are soaked, gently lift them and dip both sides into the beaten egg.
4. Fry the Torrijas
Heat a generous amount of olive oil in a wide pan over medium heat. Fry each torrija until golden and crisp on both sides. Drain on paper towels to remove excess oil.

5. Serve Your Way
You can enjoy your torrijas dry, just as they are — crispy and golden — or serve them in a dish topped with the warm wine syrup. It’s entirely up to you!

Serving Suggestion:
Torrijas can be enjoyed warm, at room temperature, or even cold. They pair beautifully with a cup of coffee, tea, or a small glass of sweet wine. Whether served as dessert, an afternoon snack, or part of an Easter brunch, they always impress.

A Taste of Spanish Easter
More than just a dessert, Torrijas de Vino Dulce represent the warmth and richness of Spanish Easter traditions. Passed down through generations, this sweet wine variation offers a unique twist on a classic that continues to delight families year after year.