{"id":4528,"date":"2025-04-11T19:50:46","date_gmt":"2025-04-11T19:50:46","guid":{"rendered":"https:\/\/www.restaurante1888.es\/torrijas-a-dessert-thats-no-longer-just-for-easter\/"},"modified":"2026-04-16T10:32:35","modified_gmt":"2026-04-16T10:32:35","slug":"torrijas-a-dessert-thats-no-longer-just-for-easter","status":"publish","type":"post","link":"https:\/\/www.restaurante1888.es\/en\/torrijas-a-dessert-thats-no-longer-just-for-easter\/","title":{"rendered":"Torrijas: a dessert that\u2019s no longer just for Easter"},"content":{"rendered":"\t\t
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We know. When you think of torrijas, Easter immediately springs to mind. There\u2019s 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\u2026 what would you say if we told you that you can enjoy torrijas all year round in Alcal\u00e1 de Henares? Make a note of the place: Restaurante 1888<\/strong>. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Torrija, an Easter tradition<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Let\u2019s take a look back at history\u2026 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. <\/p>

What\u2019s more, it\u2019s an ideal dish for avoiding food waste and making the most of bread \u2013 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\u2026 right up to the present day. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"torrijas\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Try the best Torrija in Alcal\u00e1 de Henares<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At 1888<\/strong>, torrija is available all year round. Although the restaurant\u2019s menu features changes and new additions depending on the time of year, torrija is always on the menu. For the restaurant\u2019s head chef, Alfonso Sanz, \u201cit is a dessert that represents us and has set a precedent<\/em>\u201d. <\/p>

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 \u201cspectacular\u201d<\/a>. \u201cA sweet and delicious finale after sampling other dishes from the menu <\/a>\u2013 it certainly doesn\u2019t disappoint.\u201d <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The secret behind one of Madrid\u2019s best torrijas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What makes the torrija at Restaurante 1888<\/strong> so special is a delicate preparation process \u2013 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. <\/p>

Next, the brioche is soaked in milk infused with natural vanilla pods and a hint of cinnamon, filling the kitchen with a wonderful aroma\u2026 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.<\/p>

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. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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\u2019ll want to have seconds. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Easter in Alcal\u00e1 de Henares<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Easter in Alcal\u00e1 de Henares<\/a> is one of the most popular in the Community of Madrid. It\u2019s no surprise that it has been declared a Festival of National Tourist Interest<\/a>, and this year (2025) the programme<\/a> features over fifty events. If you haven\u2019t experienced it yet, don\u2019t hesitate to discover it and, whilst you\u2019re 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. <\/p>

The 1888<\/strong> 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. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Easter in Alcal\u00e1 de Henares \u00b7 Photo by Rafa Huete<\/a><\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

We know. When you think of torrijas, Easter immediately springs to mind. There\u2019s 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 […]<\/p>\n","protected":false},"author":1,"featured_media":3928,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31,36,32],"tags":[35,34],"class_list":["post-4528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-alcala-de-henares","category-eventos","category-platos","tag-alcala","tag-platos"],"yoast_head":"\nTorrijas: a dessert that\u2019s no longer just for Easter - Restaurante 1888<\/title>\n<meta name=\"description\" content=\"The torrija at Restaurante 1888, the restaurant\u2019s signature dish, is available not only during Holy Week in Alcal\u00e1, but all year round.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurante1888.es\/en\/torrijas-a-dessert-thats-no-longer-just-for-easter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Torrijas: a dessert that\u2019s no longer just for Easter - 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