Torrejas are the Spanish version of French toast. They are a traditional dessert eaten during Easter in some Latin American countries.
What makes this version of Torrejas different to the traditional French toast is the bread used as well as the syrup which is made with Panela or unrefined cane sugar. The Torrejas are then dipped into this syrup.
Prep Time | 20 minutes
Cooking Time | 30 minutes
Difficulty | Medium
2 white crusty rolls
1 tbsp flour
Oil for frying
2 tbsp unrefined cane sugar or 3 tbsp of brown sugar
1 cinnamon stick (small)
- Slice the bread into thick slices.
- Separate the eggs, beat the egg whites with a spoonful of water until soft peaks are formed.
- Add the egg yolks and flour and mix again to get a uniform mix.
- In a frying pan at a medium heat, pour 1 tablespoon of oil.
- One at a time, dip the slices of bread into the milk follow by the egg and place in the frying pan.
- Cook on each side for 2-3 minutes or until golden brown.
- Once cooked, place on a plate with a paper towel to remove the excess oil.
- Cook in batches of 4 or 5 slices, making sure not to put too many in the pan.
- Plate up the torrejas on an oven proof serving platter. Pour the syrup on top and bake for 10 minutes at 220°C,
- Combine all the ingredients in a sauce pan on a medium heat.
- Bring the syrup to the boil stirring occasionally.
- Once the sugar has dissolved, simmer at a low heat for 5 minutes.
- Let the syrup cool. It should have a thin consistency.
Torrejas can be eaten either hot or cold. Enjoy them with a hot cup of coffee.