Torrejas (Mexican French Toast)

Sandra Gutierrez
Sandra Gutierrez
Sandra A. Gutierrez is a national expert on Southern Regional and all Latin American cuisines, their history, and evolution. A journalist, culinary instructor, lecturer, and food historian, her work has appeared in national and international publications, including The Washington Post, Food &Wine, Eating Well, Southern Living, InStyle, People in Español, USA Today, Eating Well, Diabetic Living, and many others. Her books include: LATINÍSIMO: Home Recipes from the Twenty-One Countries of Latin America (Knopf, 2023), The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America & The American South: Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina. For three decades, Sandra has taught thousands how to cook. Her objects and story are featured in the permanent FOOD exhibit in the Smithsonian Museum of National History.
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published Mar 21, 2024
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Torrejas Recipe

If you’ve never fried your French toast, you’re in for a treat.

Serves6

Prep15 minutes to 20 minutes

Cook30 minutes

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overhead shot of torrejas on a white plate with blue trim, drizzled with syrup.
Credit: Photo: Alex Lepe ; Food Styling: Rachel Perlmutter

Torrejas are the version of French toast that you will find in Mexico, particularly during the Lenten season. The tradition of eating syrupy desserts was brought over by the Spanish (who, to this day, call them torrijas) to the Americas as early as the 16th century. This rendition is most similar to one you will find in the state of Michoacán. After the bread is fried, it’s drenched in a fragrant syrup made with piloncillo or panela (unrefined cane sugar) and scented with sweet spices. If you love French toast drizzled with maple syrup, you will love this thicker, creamier version that is drenched in sugary goodness. 

Why You’ll Love It

  • The egg batter is whipped! After frying, each slice absorbs the syrup to take on the most tender and delicious texture.
  • The spiced syrup is incredibly flavorful and cooks in minutes.

Key Ingredients in Torrejas

  • Bread: You will need bread that is at least a day old; it must be hard so that once fried, it can absorb the syrup without falling apart. Bolillos are small, savory French-style bread, similar to a short baguette. You can purchase them in any Mexican bakery, but any crusty French or Italian bread may be substituted. 
  • Piloncillo sugar: This type of sugar is usually found shaped as a cone or a disc. If you can’t find it, you may use equal amounts of either Muscovado sugar or dark brown sugar (the darker, the better). 

How to Make Torrejas

  1. Prepare the bread. Slice day-old bread and let it dry overnight. 
  2. Make a syrup. Smash some piloncillo, place in a pot with spices, and simmer until the sugar is melted.  
  3. Make an egg batter. Separate half a dozen eggs, and beat the whites until they reach stiff peaks. Reduce the speed to low, beat in yolks, one at a time, until foamy, then add flour and mix until just incorporated. 
  4. Fry the torrejas. Heat oil in a high-sided skillet or Dutch oven until hot. Dip the bread into the whipped eggs, and fry until golden-brown on each side. 
  5. Soak the torrejas in syrup and serve. Let the torrejas soak in the syrup for just a minute, then pour remaining syrup over the top before serving. 

What to Serve with Torrejas

Torrejas are often served as a dessert or as a “merienda” (afternoon snack), alongside fruits like berries, pineapple, or melon. It’s best enjoyed with a cup of coffee, tea, or hot chocolate.

Storage Tips

Although torrejas are best enjoyed shortly after they are made, leftovers can be refrigerated in an airtight container for up to 4 days and reheated in the microwave. Be aware that these do not freeze well. 

Any leftover syrup can be refrigerated in an airtight container for up to 6 days; use it over pancakes or waffles.

Torrejas Variations Across Latin America

There are mild variations of this dessert in different Latin American countries. In Guatemala, they are often made with day-old sweet bread (pan dulce) and flavored with either orange peels or anise. Cuban versions are bathed in a syrup made with the addition of wine or vermouth.

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Torrejas Recipe

If you’ve never fried your French toast, you’re in for a treat.

Prep time 15 minutes to 20 minutes

Cook time 30 minutes

Serves 6

Nutritional Info

Ingredients

  • 3

    bolillo rolls or 1 baguette (14 to 16 ounces total)

  • 16 ounces

    piloncillo or panela (unrefined cane sugar)

  • 4 cups

    water

  • 5

    whole allspice berries

  • 5

    whole cloves

  • 1

    whole star anise

  • 6

    large eggs

  • 2 teaspoons

    all-purpose flour

  • 3 cups

    vegetable oil, for frying

Instructions

  1. Cut 3 bolillo rolls or 1 baguette crosswise into 1 1/2-inch pieces. Place in a single layer on a wire rack and let sit at room temperature overnight to dry out.

  2. Coarsely chop or smash 16 ounces piloncillo with a rolling pin into a few large chunks (it’s okay if the pieces are varying in size). Place the piloncillo, 4 cups water, 5 allspice berries, 5 whole cloves, and 1 whole star anise in a large saucepan. Bring to a boil over high heat.

  3. Reduce the heat to medium-low and simmer until the piloncillo is melted, 2 to 8 minutes. Keep warm on the lowest heat setting.

  4. Separate 6 large eggs, placing the whites in a stand mixer or large bowl, and the yolks in a small bowl. Beat with an electric hand mixer or stand mixer with the whisk attachment on high speed until stiff peaks form, 1 1/2 to 2 1/2 minutes.

  5. With the mixer on low speed, beat in the egg yolks one at a time, beating until each is incorporated before adding the next. Continue beating until foamy, about 30 seconds. Sprinkle 2 teaspoons all-purpose flour over the top. Beat until just incorporated, about 20 seconds.

  6. Heat 3 cups vegetable oil in a large high-sided skillet or Dutch oven over medium-high heat until shimmering or the oil bubbles around a wooden spoon when dipped in. Working quickly in batches of 3 to 4 pieces, dip the bread slices into the whipped eggs, coating it heavily on all sides, and transfer it to the oil. Fry until golden brown, 30 to 40 seconds per side (don’t forget to turn onto the sides to cook them too). Transfer to a platter (no need to drain).

  7. Add 4 to 5 of the fried slices to the syrup and let soak for 1 minute on each side. Return to the platter and repeat soaking the remaining slices. Pour as much of the remaining syrup over the slices as desired (they should “swim” in it). Serve immediately.

Recipe Notes

Storage: Although torrejas are best enjoyed shortly after they are made, leftovers can be refrigerated in an airtight container for up to 4 days and reheated in the microwave. These do not freeze well. Leftover syrup can be refrigerated in an airtight container for up to 6 days; use it over pancakes or waffles.

Filed in:
mexican
Latin American
vegetarian
Dairy-Free
Eggs
dairy