Torrejas (Mexican French Toast)

Torrejas, a beloved Mexican dessert, is often enjoyed during special occasions like Lent or as a sweet breakfast treat. This dish is essentially Mexican-style French toast, where bolillo bread slices are dipped in a rich egg batter and fried to golden perfection.

What makes torrejas unique is the generous drizzle of piloncillo syrup, a sweet concoction made from unrefined cane sugar, cinnamon, and cloves, giving the dish a warm, aromatic sweetness.

Perfectly crispy on the outside and soft on the inside, torrejas offer a delicious twist on a classic comfort food.

Why You’ll Love This Recipe:

People will love this recipe for torrejas because it combines the comforting flavors of French toast with the unique, rich sweetness of piloncillo syrup.

The crispy, golden exterior and soft, fluffy interior of the fried bread create a delightful texture contrast, while the aromatic syrup adds a warm, spiced sweetness that elevates the dish.

It’s a perfect balance of flavors, easy to make, and offers a taste of Mexican tradition.

Whether enjoyed for breakfast, dessert, or a special occasion, torrejas bring a sense of nostalgia and indulgence that everyone will appreciate.

Key Ingredients:

The key ingredients in this torrejas recipe are bolillo rolls, which provide the perfect base for the dish with their soft, airy interior and slightly crusty exterior.

The batter is made from eggs, milk, and vanilla extract, giving the torrejas a rich, fluffy texture.

The star of the recipe, however, is the piloncillo syrup, made from unrefined cane sugar, cinnamon, and cloves, which adds a deep, aromatic sweetness that perfectly complements the fried bread.

Together, these ingredients create a flavorful and comforting Mexican treat.

Torrejas (Mexican-Style French Toast)

Ingredients:

For the piloncillo syrup:

16 ounces piloncillo

1 cinnamon stick

2 cloves

1 cup water

For the torrejas:

2 cups vegetable oil (for frying)

6 large eggs

1 ½ cups milk

½ tablespoon vanilla extract

4 bolillo rolls, cut into 16-18 slices, each about ¾ inch thick

Instructions:

Step 1: Prepare the piloncillo syrup

In a medium saucepan, combine the piloncillo, cinnamon stick, cloves, and water.

Bring to a simmer over medium heat, stirring occasionally.

Let it cook for about 15 minutes or until the piloncillo dissolves completely and forms a syrup.

Remove from heat, discard the cinnamon stick and cloves, and set the syrup aside to cool.

Step 2: Heat the oil

Pour the vegetable oil into a large frying pan or deep skillet.

Warm it over medium-high heat.

Lay out a sheet of paper towels on a baking sheet for draining the fried torrejas later.

Step 3: Make the batter

Separate the egg whites and yolks into two different bowls.

Place the egg whites in a large mixing bowl and the yolks in a smaller bowl.

Using an electric mixer, beat the egg whites until stiff peaks form.

Then, while continuing to beat the whites on low speed, gradually add the egg yolks one by one, mixing until fully incorporated.

The batter should be light, fluffy, and smooth.

Step 4: Prepare the milk mixture

In a separate bowl, whisk together the milk and vanilla extract.

Step 5: Dip the bread

Take a slice of bolillo bread and dip it quickly into the milk mixture for just 1-2 seconds.

Gently shake off any excess liquid.

Then, dip the soaked bread into the egg batter, ensuring it’s fully coated.

Carefully place the bread into the hot oil to fry.

Step 6: Fry the torrejas

Fry each piece of bread for 30-45 seconds on each side, or until the coating is golden brown and crisp.

Avoid overcrowding the pan—fry only 3 slices at a time, depending on the size of your pan.

Step 7: Serve

Once fried, transfer the torrejas to the paper towel-lined baking sheet to drain.

Serve warm, drizzled with the piloncillo syrup.

Alternatively, you can dip each torreja into the syrup before serving.

Notes:

Bread Choice: While bolillo rolls are traditional, you can also use other types of bread, such as baguette or challah, as long as it’s slightly stale or day-old. Fresh bread might become too soggy when soaked in the milk mixture.

Frying Tips: Make sure the oil is at the right temperature (medium-high heat) before frying the torrejas. If the oil is too hot, the bread will burn on the outside before cooking through. If it’s too cool, the bread may absorb too much oil and become greasy.

Syrup Consistency: If you prefer a thicker syrup, let it simmer for a few more minutes until it reduces to your desired consistency. If it’s too thick, simply add a little more water to adjust.

Make-Ahead Option: You can prepare the piloncillo syrup in advance and store it in the fridge for up to a week. Reheat it before serving for the best flavor.

Serving Variations: While the recipe suggests drizzling the piloncillo syrup over the torrejas, you can also dip each piece directly into the syrup for a more immersive flavor experience. For added richness, top with a sprinkle of cinnamon sugar.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of bread for torrejas?

Yes, you can use other types of bread like baguette, challah, or even brioche.

Just make sure the bread is a day or two old, as slightly stale bread absorbs the milk and egg mixture better without becoming too soggy.

What if I don’t have piloncillo?

Piloncillo is traditional for this recipe, but if you can’t find it, you can substitute it with brown sugar.

To replicate the flavor, add a cinnamon stick and a couple of cloves to the syrup while it simmers, then remove them before serving.

Can I make the syrup in advance?

Yes, you can make the piloncillo syrup ahead of time.

Store it in an airtight container in the refrigerator for up to a week.

Reheat it gently before serving with the torrejas.

How can I make the torrejas less greasy?

To avoid overly greasy torrejas, make sure the oil is at the correct temperature (medium-high) before frying.

If the oil is too cool, the bread will absorb too much oil.

Fry in small batches to ensure each piece cooks evenly.

Can I bake the torrejas instead of frying them?

While torrejas are traditionally fried, you can bake them for a lighter version.

Preheat your oven to 375°F (190°C) and bake the bread slices on a greased baking sheet for about 15-20 minutes, flipping halfway through, until golden brown.

The texture will be different, but still delicious!

How do I know when the oil is hot enough to fry the torrejas?

To test if the oil is ready, drop a small piece of bread or batter into the pan.

If it sizzles and rises to the surface quickly, the oil is hot enough.

It should be around 350°F (175°C). If the oil is too hot, the torrejas will burn on the outside before cooking through.

Can I use a different type of milk for the batter?

Yes, you can substitute regular milk with plant-based alternatives like almond milk, oat milk, or soy milk.

Just keep in mind that this might slightly change the flavor, but the texture will remain similar.

How long should I fry the torrejas?

Fry the torrejas for 30-45 seconds per side, or until golden brown and crispy.

Don’t overcrowd the pan, as this can lower the oil temperature and result in uneven frying. It’s best to fry in small batches (about 3 at a time).

Why is my torrejas soggy?

Soggy torrejas are usually the result of either using fresh bread or soaking the bread too long in the milk and egg mixture.

For the best texture, use slightly stale bread and dip it in the milk mixture quickly—just enough to coat it lightly.

Can I make the batter ahead of time?

It’s best to make the batter just before dipping the bread to ensure the egg whites stay fluffy.

If the batter sits too long, it can lose its airy texture.

However, you can prepare the piloncillo syrup ahead of time and store it in the fridge.