Torrijas —and Spain’s love affair with bread
It is the Easter season, and my favorite treat is torrijas! They can be enjoyed at any time of year, but In Spain they are traditionally eaten during Holy Week and Easter.
But what are torrijas, you ask? They’re a delicious sweet bread treat, and even though I hate to make the following comparison, this is how I explain what they are here in America when asked: torrijas are the Spanish version of the French toast. Yeah, I know, who knows what came first, the torrijas or the French toast, right? But French toast is popular in America, so that is my best way to explain torrijas.
Cristo de la Palma during the Holy Week Processions (Onteniente, Spain)
Holy Thursday Procession, Maritime Holy Week in Valencia (Spain)
When I first saw this Easter sweet from Málaga called nazareno, which literally translates as nazarean, my first thought was: hot cross buns! Their look is very similar, so I wonder if they are influenced by each other (maybe a traveler that brought them from one place to the other?). Nazareno, hot cross bun cousin.
A few differences are that, in the nazareno, the raisins are soaked in Málaga‘s sweet wine, and it also incorporates candied fruit and walnuts. As for the cross –characteristic on both of them–, the recipes vary: some use flour and water while some 
You might be wondering why I would be posting a recipe for Mona de Pascua now. In my defense, I will say that we ate the monas (also called panquemados) on Easter Monday, as it is tradition in Spain. And also in my defense I will say that Easter started on Sunday, but it hasn’t ended yet. In fact, it will not end until Pentecost, which this year