A traditional Spanish recipe that will delight your palate, torrejas, or torrijas, are what dessert dreams are made of! Prepared by soaking stale bread slices into a flavored milk mixture, battering, and frying them until golden-brown, these Lent torrejas are served with a sweet piloncillo syrup for a decadent treat no one can resist.
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6 Servings
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Preparation
For the piloncillo syrup: In a pot over medium heat, place piloncillo, water, cinnamon, clove, and white wine. Stir constantly until incorporated and cook until slightly thick. Set aside.
For flavoring the milk: In a pot, heat milk. Add sugar, orange peel, cinnamon, and vanilla essence. Once it comes to a boil, remove from heat, strain, and let cool slightly.
Cut bread into 0.7-inch-thick slices. Use stale bread preferably. Place bread slices on a baking sheet or deep container. Set aside.
Pour milk over the stale bread slices and let sit for 1 minute or until bread absorbs the flavored milk. Remove each bread slice from the milk and dip in previously whisked eggs. Fry immediately in hot vegetable oil. Flip each bread slice for browning evenly. Drain on a paper towel-lined plate.
Serve Lent torrejas with hot piloncillo syrup.
Presentation
Serve Lent torrejas with hot piloncillo syrup.
Tips
Substitute stale bread for toast. Toast bread in an oven or directly in a skillet making sure it does not get burnt.
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Lent Torrejas
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
13.1
g
4.37%
Total lipid (fat)
2.7
g
4.15%
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