The Spanish Easter sweet made from fried bread soaked in milk or wine is called torrija.
A torrija is made by soaking slices of bread in milk, wine, or another liquid, then coating them with egg and frying them. It is commonly sweetened with sugar and flavored with cinnamon or citrus. The result resembles French toast, but its ingredients and strong association with Spanish Holy Week give it a distinct cultural identity.
Torrijas are especially associated with Lent and Semana Santa, or Holy Week. They developed as an economical way to use bread and provide nourishing food during a period when dietary practices traditionally changed. Recipes differ by region and household: some use honey syrup, while others use sweetened milk or wine.
The name is singular; torrijas is the plural. Torrija should not be confused with polvorón, a crumbly Spanish Christmas sweet, or churros, fried dough usually served with chocolate. Its defining preparation is soaking bread before frying.