We know. When you think of torrijas, Easter immediately springs to mind. There’s no doubt that tradition dictates that, at this time of year, those with a sweet tooth want to tuck into one of the most beloved desserts in Spanish cuisine. But… what would you say if we told you that you can enjoy torrijas all year round in Alcalá de Henares? Make a note of the place: Restaurante 1888.
Torrija, an Easter tradition
Let’s take a look back at history… Why is torrija eaten during Easter? Christian tradition dictates that one should not eat meat during this period as a sign of penance. In the absence of meat, torrija proved to be a simple dish that provided energy and satisfied hunger. This is because it is rich in carbohydrates, fats and sugar, something which, during the period of reflection at Easter, was seen as a reward for the dietary restrictions.
What’s more, it’s an ideal dish for avoiding food waste and making the most of bread – a much-treasured commodity in societies of yesteryear, where people were reluctant to throw bread away, even if it had gone stale. This tradition has been passed down from generation to generation, from grandmothers to mothers… right up to the present day.
Try the best Torrija in Alcalá de Henares
At 1888, torrija is available all year round. Although the restaurant’s menu features changes and new additions depending on the time of year, torrija is always on the menu. For the restaurant’s head chef, Alfonso Sanz, “it is a dessert that represents us and has set a precedent”.
A recipe that respects and pays homage to the classic flavour, yet reinterprets it with finesse and daring to create a first-class culinary experience that some diners are already describing as “spectacular”. “A sweet and delicious finale after sampling other dishes from the menu – it certainly doesn’t disappoint.”
The secret behind one of Madrid’s best torrijas
What makes the torrija at Restaurante 1888 so special is a delicate preparation process – a hallmark of the establishment that characterises all its dishes. In this case, the torrija is made with Belgian brioche, a butter-rich bread that gives it a spongy texture and a mild flavour. In addition, small pieces of crystallised sugar are added, reminiscent of the crunch of a waffle batter.
Next, the brioche is soaked in milk infused with natural vanilla pods and a hint of cinnamon, filling the kitchen with a wonderful aroma… Irresistible! At the same time, a mixture of sugar and egg yolk is prepared, which is then added to the warm, flavoured milk. The mixture is whisked together to create a delicate, creamy syrup, which is then poured over the torrijas.
The soaked torrijas must be left to rest and marinate for 12 hours in the fridge. It is a long and laborious process, but essential for achieving the spectacular flavour that makes the torrijas at Restaurante 1888 so delicious and special.
The finishing touch is to cook them in a frying pan with noisette butter, a very special ingredient that adds a hint of toasted hazelnut flavour. The torrija is then coated in sugar, caramelised on both sides and served with a scoop of vanilla ice cream topped with salted toffee. The contrast in temperatures, textures and flavours is unforgettable. You’ll want to have seconds.
Easter in Alcalá de Henares
Easter in Alcalá de Henares is one of the most popular in the Community of Madrid. It’s no surprise that it has been declared a Festival of National Tourist Interest, and this year (2025) the programme features over fifty events. If you haven’t experienced it yet, don’t hesitate to discover it and, whilst you’re at it, visit Restaurant 1888, order this torrija and experience the tradition at its best, in a wonderful setting already enjoyed and appreciated by all those who visit this iconic restaurant in the centre of this World Heritage city.
The 1888 torrija is a true symbol of identity, proving that it is possible to innovate and evolve without losing the essence of a dish deeply rooted in Spanish culinary culture, and particularly in the Easter tradition.
