Torrijas, also known as Spanish Bread Pudding, is a sweet traditionally eaten during Lent, although many people in Spain enjoy it for breakfast. It is believed the food originated in Andalucian convents during the XV century as a way to use up stale bread. The dish, which is similar to what American’s know as French Toast, consists of a French baguette soaked in a mixture of milk, egg and vanilla extract. It is cooked on a frying pan until golden brown and sprinkled with cinnamon and sugar.
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