Torrijas

The invaders brought this Spanish variant of French toast (officially known as pain perdu) to Central America. Torrijas are milk-soaked, egg-dipped, fried bread slices (typically stale bread) that are then drizzled with honey and dusted with sugar and cinnamon. It's worth noting that we say torrijas, not torrija, because no one ever eats just one.

Torrijas are popular in Spain during Lent and Easter, and they are fried in olive oil only, like in El Salvador, rather than butter, as in the French pain perdu, and they must be cooked till brown. They were initially consumed by mothers after giving birth due to their high caloric content, and they are today a popular treat that goes well with sweet dessert wine.