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 Recipe from the book                                 


This sweet and aromatic dish is not only delectable, but is also a favorite during the Easter season. Torrejas are similar to American-style French toast but there are basic differences that make this dish unique. We always use egg bread, omit the vanilla from the batter, and always fry the torrejas in oil, not butter. But perhaps the biggest difference is the special sugar and cinnamon syrup which is vital to the dish, as the golden fried bread slices are plated and soaked in the syrup before serving. You will enjoy and savor each bite.

Serves 6

2 cups granulated white sugar
4 cups water
¼ teaspoon ground cinnamon or a small 
     cinnamon stick
6 large eggs
1 cup milk
⅛ teaspoon salt
6 slices of egg bread (cut off a loaf,
each slice 1-inch-thick)
1 cup vegetable oil

In a medium saucepan over a high flame, combine the sugar, water, and cinnamon. Bring to a boil, and then reduce heat to medium.

Cook uncovered, stirring frequently, for about 1 hour. The syrup is ready when the liquid has been reduced by half. Set aside.

When ready to cook the toast, break the eggs into a mixing bowl, add the milk and salt, and combine with a whisk or fork. Dip the slices of bread into this batter, taking care not to let any slice soak for too long before frying.

In a large deep skillet over a medium to high flame, heat the oil until very hot. Add the battered slices of bread, two at a time, and leave plenty of room for each slice to fry. Cook on both sides until golden, remove from the skillet, and place on a serving dish or tray. Pour the syrup on top of the torrejas and let them soak for about 1 hour before serving at room temperature.

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