A Latin American version of French toast that’s both creamy and sweet.
For fans of French toast who aren’t afraid to step out of their comfort zone, torrejas is a recipe that you must give a try. Torrejas is commonly known as the Mexican version of French toast, although it’s popular in other Latin American countries and in Spain as well. The dish has a long history that dates back centuries, and even had some religious significance in the past. Nowadays, it’s more of a breakfast made for special occasions like Easter and Christmas. Of course, it doesn’t have to be a holiday for you to try a different version of French toast.
Rather than placing slices of bread in an egg mixture like traditional French toast, torrejas is dipped in a mix of milk and citrus before being dipped in the egg mixture and cooked on a skillet. This allows the bread to absorb flavors and develop a creamy center, giving it a distinct taste compared to other French toast recipes.
Is This Torrejas Recipe Healthy?
While it’s not the healthiest breakfast out there, there are some modest health benefits to making torrejas for breakfast. The recipe includes a decent amount of protein, calcium, and iron, providing plenty of nutrients to start your day. At the same time, there are an estimated 270 calories, 7 grams of fat, and 7 grams of sugar per serving. Those are all reasonable levels for most diets.
Soaked But Not Soggy
The most important part of making torrejas is dipping the bread into the milk. The goal is for each slice of bread to soak up the milk to ensure the torrejas come out creamy on the inside. But there is a fine line between soaking up the milk and the bread becoming soggy, so pay close attention to how long the bread is soaking. Getting it just right requires attention to detail—and perhaps some trial-and-error—but it’s essential to a good batch of torrejas.
INGREDIENTS
- 1 loaf slightly stale French bread, sliced into 1-inch thick pieces
- 2 orange peel strips
- 1 lemon peel strip
- 1 2/3 cups whole milk
- 3/4 teaspoon vanilla extract
- 4 large eggs
- Vegetable oil for frying
- Cinnamon sugar for serving
INSTRUCTIONS
Infuse
Prepare and cool milk.
Soak & Coat
Soak bread in milk, then egg.
Fry
Fry until golden, drain on paper towels. Sprinkle with cinnamon sugar.
Devour!
FAQs & Tips
Leftover pieces of torrejas should be kept in an airtight container and stored in the fridge. They can be reheated and eaten for up to 5 days.
A thick French bread, like brioche or a baguette, often works best for torrejas. Bolillo bread is also a good choice if you can find it.
Sprinkling torrejas with cinnamon and sugar is usually the best option. But a drizzle of honey or some piloncillo syrup can also enhance the taste.
Serving Suggestions
Fresh fruit is usually the best side dish for torrejas because it makes for a more balanced breakfast. Consider putting together a Coconut Milk Quinoa Fruit Salad or perhaps some Fruit Soup. Naturally, Bionicos, which is a Mexican fruit bowl, would also make sense as a side. Making torrejas for breakfast is a good occasion to make fruit smoothies for breakfast. Obviously, the type of smoothie is up to your personal tastes, although I enjoy a Strawberry Banana Smoothie the best.
If you like this recipe, you might want to try other French toast recipes. For starters, there’s nothing wrong with a classic French Toast recipe. However, you might also want to try Stuffed French Toast With PB&J.
Torrejas Recipe
Ingredients
- 1 loaf slightly stale French bread sliced into 1-inch thick pieces
- 2 orange peel strips
- 1 lemon peel strip
- 1 2/3 cups whole milk
- 3/4 teaspoon vanilla extract
- 4 large eggs
- Vegetable oil for frying
- Cinnamon sugar for serving
Instructions
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In a saucepan, bring the milk, citrus peels, and vanilla to a low simmer. Allow to simmer for 10 minutes.
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Remove from heat, and let it cool to lukewarm, allowing the flavors to meld. Remove the citrus peels.
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Dip the bread slices in the milk, allowing each piece to soak thoroughly.
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In a separate shallow dish, beat the eggs.
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Dip each milk-soaked bread slice into the beaten eggs, ensuring both sides are well coated.
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Heat vegetable oil in a skillet over medium heat. Fry each coated bread slice until golden brown on both sides.
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Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with cinnamon sugar before serving.
Nutrition
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