Traditional Mexican Torrejas with Warm Piloncillo Syrup
These golden, crispy-on-the-outside, custardy-on-the-inside Mexican-style French toasts are drenched in aromatic piloncillo syrup infused with cinnamon and cloves. A beloved springtime treat perfect for Lenten celebrations or a special weekend breakfast.
Ingredients
- 1 loaf day-old French bread or bolillo rolls, cut into 1-inch thick slices
- 4 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup vegetable oil for frying
- 8 oz piloncillo cone, chopped (or 1 cup dark brown sugar)
- 2 cups water
- 2 cinnamon sticks
- 4 whole cloves
- 1 strip orange peel
- Sesame seeds for garnish
Instructions
Prepare the piloncillo syrup by combining chopped piloncillo, water, cinnamon sticks, cloves, and orange peel in a medium saucepan over medium heat.
Stir occasionally until piloncillo dissolves completely, then simmer for 15-20 minutes until syrup thickens enough to coat the back of a spoon. Remove from heat and set aside.
In a shallow bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
Heat vegetable oil in a large skillet over medium heat until it reaches approximately 175°C (350°F).
Dip each bread slice into the egg mixture, allowing it to soak for about 10 seconds per side.
Carefully place soaked bread slices in the hot oil and fry for 2-3 minutes per side until golden brown and cooked through.
Transfer fried torrejas to a paper towel-lined plate to drain excess oil.
Arrange torrejas on a serving platter and drizzle generously with warm piloncillo syrup.
Sprinkle with sesame seeds and serve immediately while still warm.
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