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.
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.
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. You can, however, 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.😋
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.
Watch how to make it
Notes
How to Store & Re-HeatTo store: Torrejas, ensure they are cooled completely before transferring them to an airtight container or wrapping them tightly in plastic wrap. Refrigerate the Torrejas for up to 4 days or store them at room temperature for up to 2 days. Remember that refrigeration may slightly affect the texture of the Torrejas, making them softer. To reheat: One method is to place the Torrejas on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through. Alternatively, you can use the microwave by placing the Torrejas on a microwave-safe plate and reheating them in 20-30 second intervals until warmed to your liking. Be careful not to overheat them, as they can become too soft.Another option is to reheat the Torrejas on the stovetop by heating a skillet or frying pan over medium heat, adding a small amount of butter or oil, and cooking the Torrejas for a couple of minutes on each side until heated through.Make-AheadTo make Torrejas ahead of time, allow them to cool completely after cooking. Once cooled, store them in an airtight container in the refrigerator for up to 2 days or freeze them for longer storage. If freezing, wrap them individually in plastic wrap or place parchment paper between each piece to prevent sticking. When ready to serve, thaw the Torrejas in the refrigerator if frozen, then reheat them in a preheated oven, toaster oven, or microwave until warmed through.
Nutrition
Nutrition Facts
Easy Torrejas
Amount per Serving
Calories
87
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
127
mg
42
%
Sodium
138
mg
6
%
Potassium
103
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
218
IU
4
%
Vitamin C
1
mg
1
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
