In Spain, we call them torrijas, and they are usually eaten at Easter. For me, the best moment to make torrijas is when spring has just begun: the days are longer and sunnier, but it’s still too cold to have breakfast in the garden. Every year, they bring back the same memory: visiting my brother in Latvia at Easter, when he asked me to make them for him and his host family. When his host mum came into the kitchen, her eyes lit up and she said, “I know this dish, my mum used to make it.” Unfortunately, I don’t…