Torrades de Santa Teresa
By their name alone, these sweet slices of bread allude to their religious origins—the monastery. Many of the earliest Catalan-language recipes first appeared in culinary treatises written in convents and, as such, were closely linked to the simple and economic practices of traditional Catalan cooking. This particular recipe, which is of Carmelite origin, is a clear example of the Catalan custom of zero-waste cooking, as day-old bread makes for a delicious final product.

TRADITIONS

Santa Teresa’s Toast moved from convents to Catalan kitchens, transforming into a home- cooked dessert that took on new names and flavors as it traveled. Indeed, its popularity extends to the United States, where a version of it remains a sweet staple of any brunch menu.