Torrejas, also known as Torrijas, is a simple Latin version of French toast that can be made with only a few ingredients. It is ideal for a quick and easy breakfast, brunch, or dessert. The basic ingredients are bread, eggs, milk, and cinnamon.
However, you can customize it to your liking by adding additional ingredients.
Drizzle with our Homemade Pancake syrup, sweetened condensed milk, or maple syrup, and top with blueberries, strawberries, and honey butter for a delicious breakfast that is perfect for Easter brunch.😋
How to Make Torrejas
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 250⁰F. Place a cooking wire rack inside an 18-by-13-inch sheet pan; set aside. Slice the bread into ¾-inch thick slices and set aside.
Combine evaporated milk, eggs, vanilla extract, nutmeg, cinnamon, and brown sugar in a medium bowl. Whisk until the mixture is somewhat homogenous, about 1 minute.
Pour into a shallow dish. Place a few slices of the bread in the custard mixture and let it soak, occasionally flipping until saturated but not falling apart, about 1 to 2 minutes, depending on how moist you like your French toast (try not to over-saturate).
Heat 1-½ tablespoons avocado oil and 1-½ tablespoons of unsalted butter in a very large saute pan over medium heat; swirl the melted butter around the pan.
When it starts to get golden brown, it's ready for the bread. Add the soaked bread and cook for 3 to 4 minutes on each side until nicely browned.
Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding unsalted butter and avocado oil until it's all cooked. Serve hot with maple syrup, fruit preserves, and/or confectioners' sugar.
How to Make Homemade Pancake Syrup
In a small saucepan, combine the brown sugar, butter, salt, corn syrup, and water and boil.
Reduce heat to medium-low, and simmer, constantly stirring, until the brown sugar has completely dissolved and the syrup is thick, about 6 to 8 minutes (it will thicken more as it cools).
Remove from heat, add the vanilla extract. Let cool completely. Transfer the syrup to an airtight container for storage. The homemade pancake syrup can be refrigerated for up to 1 month. To reheat, microwave in 10 to 15-second intervals, stirring in between until hot.
Note: Although light corn syrup is not required, I recommend using it because it adds a thick consistency, flavor, and sheen. It also helps prevent crystallization, allowing the syrup to stay syrupy.
Related Recipes:
📖 Recipe
Easy Torrejas
Ingredients
- 1 large loaf challah , brioche, or any thick-cut bread or Crusty French.
- 6 large eggs , room temperature
- 1-½ cups evaporated milk or half and half
- 2 tablespoons light brown sugar , granulated white sugar, or honey
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- Unsalted butter , as needed
- Avocado oil , as needed
For the Homemade Pancake Syrup
- 2 cups light brown sugar
- ¼ cup light corn syrup, honey, or maple syrup optional
- 1 cup water
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 stick (113g) unsalted butter
To Serve With:
- Maple syrup or regular syrup
- Fruit Preserves or fresh fruits such as blueberries , strawberries, etc
- Sifted powder sugar
Instructions
For the Torrejas:
- Preheat the oven to 250⁰F. Place a cooking wire rack inside an 18-by-13-inch sheet pan; set aside. Slice the bread into ¾-inch thick slices and set aside.
- In a medium bowl, combine evaporated milk, eggs, vanilla extract, nutmeg, cinnamon, and brown sugar. Whisk until the mixture is somewhat homogenous, about 1 minute. Pour into a shallow dish.
- Place a few slices of the bread in the custard mixture and let it soak, occasionally flipping until saturated but not falling apart, about 1 to 2 minutes, depending on how moist you like your French toast (try not to over-saturate).
- Heat 1-½ tablespoons avocado oil and 1-½ tablespoons of unsalted butter in a very large saute pan over medium heat; swirl the melted butter around the pan; when it starts to get golden brown, it's ready for the bread. Add the soaked bread and cook for 3 to 4 minutes on each side until nicely browned.
- Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding unsalted butter and avocado oil as needed until it's all cooked. Serve hot with maple syrup, fruit preserves, and/or confectioners' sugar.
For the Homemade Pancake Syrup:
- In a small saucepan, combine the brown sugar, butter, salt, corn syrup, and water and bring to a boil. Reduce heat to medium-low, and simmer, constantly stirring, until the brown sugar has completely dissolved and the syrup is thick, about 6 to 8 minutes (it will thicken more as it cools). Remove from heat, add the vanilla extract.
- Let cool completely. Transfer the syrup to an airtight container for storage. The Almibar can be refrigerated for up to 1 month. To reheat, microwave in 10 to 15-second intervals, stirring in between until hot. Note: Although light corn syrup is not required, I recommend using it because it adds a thick consistency, flavor, and sheen. It also helps prevent crystallization, allowing the syrup to stay syrupy.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.