Puebla-Style Torrejas
Daniela De Tagle
Puebla-style torrejas are a Mexican take on the classic Spanish sweet treat that is beyond compare! Prepared with sliced bolillo rolls soaked in a mouthwatering mixture of milk, cinnamon, and sugar, dipped in egg, and fried, Puebla-style torrejas are then covered in a delish piloncillo syrup for a decadent meal that is perfect for breakfast.
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Ingredients
6
Portions
  • 15 slices bolillo roll, 0.3-inch-thick
  • 3 cups cow's milk
  • 1 strip cinnamon
  • 2 cups water
  • 2 cups granulated piloncillo
  • 1 tablespoon orange zest
  • 1/2 cups sugar
  • 4 eggs, lightly beaten
  • vegetable oil, for frying
Preparation
1h 30 mins
0 mins
Easy
  • In a medium-sized pot over medium heat, bring milk, cinnamon stick, and sugar to a boil. Boil for 5 minutes and remove from heat.
  • In a large baking dish, place bread slices and pour 2 cups of boiled milk on top. Marinate for 1 hour.
  • In a pot, mix water, granulated piloncillo, and orange zest. Bring to a boil and cook until piloncillo dissolves completely and the syrup has thickened. Remove from heat.
  • In a large skillet, heat ¼ cup of oil. Next to the skillet, place beaten eggs and the baking dish with bread.
  • Dip each bread slice in egg and place in the skillet. Fry for 2 to 3 minutes on each side until slightly golden-brown and place on a platter. Repeat with all the bread slices.
  • Pour piloncillo syrup on top and serve Puebla-style torrejas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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