Easy Torrejas
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
8
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Calories
87 kcal
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Course
Breakfast
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Cuisine
South American
Easy Torrejas
Description
Easy Torrejas use thick slices of challah, brioche, or crusty bread that soak briefly in a custard mixture flavored with evaporated milk, eggs, brown sugar, cinnamon, nutmeg, vanilla, and a touch of salt. The soaking time is controlled to achieve a moist but intact bread slice, about 1 to 2 minutes per side. The bread is then fried in a blend of butter and avocado oil until browned on both sides and placed in a warm oven to keep hot while cooking the rest.
The dish offers warm, soft centers with crisp, golden edges from frying. The cinnamon and nutmeg add characteristic warmth, balanced with the rich custard and buttery crust. Torrejas are commonly served drizzled with maple syrup or fruit preserves and can be dusted with powdered sugar for extra sweetness. Fresh fruit on the side adds a light contrast.
For storage, allow the cooked torrejas to cool fully before refrigerating for up to 4 days or storing at room temperature up to 2 days, noting refrigeration softens their texture. Reheating can be done in the oven, microwave, or skillet to restore warmth. Torrejas can also be made ahead and frozen, wrapped to prevent sticking, and thawed in the refrigerator before reheating. These practical tips help maintain texture and flavor after cooking.
Ingredients
- 1 challah bread brioche, or any thick-cut bread or Crusty French, large loaf
- 6 egg room temperature, large
- 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 nutmeg freshly grated
- 1 tablespoon vanilla extract pure
- ¼ teaspoon kosher salt
- butter as needed, unsalted
- avocado oil , as needed
For the Homemade Pancake Syrup
- 2 cups light brown sugar
- ¼ cup light corn syrup optional, or honey, or maple syrup
- 1 cup water
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract pure
- 1 tick butter unsalted
To Serve With:
- maple syrup or regular syrup
- fruit preserves strawberries, etc, such as blueberries
- Fresh fruit strawberries, etc, such as blueberries
- powdered sugar sifted
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
- After cooking, cool the torrejas completely before storing.
- Store in an airtight container in the refrigerator for up to 4 days or at room temperature for 1-2 days; refrigeration may soften texture.
- Reheat torrejas in a 350°F oven for about 10 minutes, or in short intervals in the microwave, or briefly in a skillet with butter or oil to restore warmth and some crispness.
- To make ahead or freeze, cool fully, then wrap individually or separate slices with parchment; thaw in refrigerator before reheating.
User Reviews
Overall Rating
5
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