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torrejas

Torrejas With Piloncillo Syrup

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These crispy Mexican torrejas are soaked in a cinnamon custard, fried until golden brown, and drenched in warm piloncillo syrup. Rich, soft inside, and perfectly crisp outside, this traditional Mexican breakfast tastes even better than regular French toast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast / Dessert
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the torrejas
  • 8 slices day-old bolillo or telera bread, cut 1-inch thick
  • 4 l arge eggs
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup vegetable oil for frying
For the piloncillo syrup
  • 1 piloncillo cone (about 8 oz), roughly chopped
  • 2 cup s water
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 strip orange peel
  • 1 star anise (optional)
For serving
  • Ground cinnamon for dusting
  • Orange slices or fresh mint (optional garnish)

Equipment

Method
 

  1. Combine piloncillo, water, cinnamon sticks, cloves, orange peel, and star anise in a small saucepan over medium heat. Stir until piloncillo dissolves, about 5 minutes. Reduce heat and simmer 10 to 12 minutes until slightly thickened. Remove spices and set aside.
  2. Whisk together eggs, milk, vanilla, cinnamon, and salt in a wide shallow bowl until fully combined and slightly frothy.
  3. Lay bread slices in the custard and soak 30 to 45 seconds per side, pressing gently. Work in batches.
  4. Heat vegetable oil in a wide cast iron skillet over medium-high heat until a drop of custard sizzles immediately on contact.
  5. Fry soaked bread slices in batches, 2 to 3 minutes per side, until deeply golden brown. Do not crowd the pan. Transfer to a paper towel-lined plate.
  6. Plate the fried torrejas and pour warm piloncillo syrup generously over the top. Dust with cinnamon and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 8gFat: 15gSaturated Fat: 3gCholesterol: 95mgSodium: 220mgFiber: 1gSugar: 20g

Notes

Bread substitute: French bread or brioche loaf cut 1-inch thick works well if bolillo is unavailable.
Piloncillo substitute: 1 cup packed dark brown sugar, the syrup will be slightly lighter in flavor.
Storage: Keep leftover torrejas and syrup separate in the fridge for up to 3 days. Reheat torrejas in a dry skillet to restore some crust.
Spice level: Completely mild, the cinnamon and cloves are warming, not spicy.

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