Jose Pizarro’s recipe for hot cross torrijas with saffron syrup

Spanish-style eggy bread, but using hot cross buns and doused in an orangey saffron syrup

Torrijas have long been a symbol of Easter in Spain, a much-loved tradition that’s now enjoyed all year round. They were originally made to use up old bread, turning simple leftovers into something truly delicious. Here, I’m giving them a very early Easter twist with hot cross buns, which add their own special flavour and soft texture. 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.