torrija

English

Etymology

  • Borrowed from Spanish torrija.[1]

    Noun

    torrija (plural torrijas)

    1. A traditional Spanish and Latin American variant of French toast, prepared by soaking slices of bread in milk or wine, coating them in beaten egg, and then frying them in oil.
      • 2025 March 18, José Pizarro, “Jose Pizarro's recipe for hot cross torrijas with saffron syrup”, in Katharine Viner, editor, The Guardian‎[1], London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 28 March 2025:
        The saffron syrup brings a lovely warmth and a little touch of something special, making these torrijas feel just right for the season while still keeping that familiar, comforting charm we all love.

    References

    1. ^ “torrija, n.”, in OED Online ⁠, Oxford: Oxford University Press, launched 2000.

    Spanish

    Etymology

  • Ultimately from Latin torreō (“to scorch, burn, bake”).[1]

    Pronunciation

    • IPA(key): /toˈrixa/ [t̪oˈri.xa]
    • Rhymes: -ixa
    • Syllabification: to‧rri‧ja

    Noun

    torrija f (plural torrijas)

    1. (Spain) a dish made of bread soaked in milk or wine, dipped in egg, and covered with spices, honey or sugar
    2. French toast (usually in the plural)

    References

    1. ^ “torrija, n.”, in OED Online ⁠, Oxford: Oxford University Press, launched 2000.

    Further reading

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