What sets Mexican Torrejas apart is the taste & composition of the crispy bolillo slices fried in fluffy eggs and then drenched in an indulgent piloncillo syrup infused with spices ~ cloves, true cinnamon, vanilla bean ~ and orange peel. The spiced piloncillo sets apart this Mexican version from the various versions of Torrejas that are all uniquely tweaked & adjusted to taste in several Latin American households. Recipe by Sharon.
Gather Your Ingredients
~ Preparation Instructions ~
- Cut the bread into about 1.5-inch slices. The baguette can be a day old, or if soft, it can be lightly toasted.
- In a saucepan, bring 4 cups of water to a boil. Add piloncillo, broken cinnamon sticks, cloves, and orange peel. Let simmer until piloncillo dissolves and flavors infuse. The syrup should be light, not thick.
- Slice the vanilla bean, scrape the seeds and add to the syrup. Add the pod too for extra flavor. Set syrup aside.
- In a bowl, separate egg whites and yolks. Whip the whites at high speed until soft peaks form. Then add yolks one at a time on low speed. Add flour and mix until combined.
- Heat oil in a deep frying pan. Dip bread slices in the egg mixture, coat well, and fry until golden brown on all sides.
- Remove vanilla bean, cinnamon, and orange peel from the syrup.
- Dip the fried Torrejas briefly in the syrup and remove quickly to prevent sogginess. Serve hot with extra syrup or enjoy cold.
