Torrejas (Mexican French Toast)

Crispy, fluffy, and delicious, these Torrejas (Mexican French Toast) are made with day-old bread, whipped eggs, and a sweet topping. This traditional Durango version is a favorite during Lent.

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A stack of three golden brown pancakes—reminiscent of classic torrejas—rests on a white plate, with syrup being poured over them from a glass pitcher. A red dish is in the blurred background.

These Mexican Torrejas 🥖 are crispy on the outside, light and fluffy inside, and finished with a sweet topping. Made with day-old bread and a whipped egg coating, they’re an easy way to turn leftover bread into something delicious.

We made torrejas every year during Lent, but honestly, they were also perfect whenever the bread got too hard to eat! 😂 This is the traditional Durango version I grew up with, typically served with miel de maguey.

If you’re interested in learning more about traditional dishes, check out my History of Durango Mexican Food guide.

Why You’ll Love This Recipe ❤️

A traditional Durango recipe. This is the way my family makes torrejas, using day-old bread and a fluffy whipped-egg coating.
Perfect for Lent. Torrejas are a traditional treat during Lent and Holy Week, especially on Good Friday.
A great way to use leftover bread. Don’t throw out that loaf that’s gone a little stale! Day-old bread is actually ideal for this recipe.
Crispy and fluffy. Whipping the egg whites gives the coating a light texture while frying creates those delicious golden, crispy edges.
Make them your own. In Durango, we serve torrejas with miel de maguey, but agave nectar, maple syrup, cinnamon sugar, powdered sugar, or other sweet toppings work beautifully, too.

-Maggie

🥖 Ingredients

French bread, baguette, or leftover bolillo rolls
Miel de Maguey, or Maguey Syrup (optional)
Eggs
Vegetable oil

Also try adding ground cinnamon, ground cloves, grated orange peel or orange zest, or a splash of vanilla extract.

If you have day-old bread, also try my recipe for Durango-style Capirotada.

Topping Suggestions

In Durango, we serve it with miel de maguey, but it is virtually impossible to find in the US. The closest alternative is agave nectar.
Other substitutes include piloncillo syrup, cajeta, or even regular maple syrup.
I like to dust mine with powdered sugar or cinnamon sugar.

Slicing the bread with a serrated knife.

🥣 Instructions

Using a sharp serrated knife, slice the bread into thick slices.
Set aside until ready to use.

Stale bread is the main ingredient. Using day-old stale bread or bolillo bread is much easier to slice.

Only have fresh bread in the house? Slice the bread and keep it out for a couple of hours before making this recipe.

Change it up! Instead of french bread, try using Mexican sweet bread.

Mixing the egg whites and eggs yolks to create the coating mixture for the Mexican french toast.

🥚 Making the Egg Mixture

Separate the egg whites from the yolks.
Beat the egg whites until stiff peaks form, about 8–9 minutes with a hand mixer.
Gently fold in the egg yolks until combined.

Don’t overmix; you want to keep as much air in the egg mixture as possible.

Coating the bread slices with the egg mixture and frying in oil.

Frying the Bread

Heat the oil in a large frying pan over medium-high heat.
Coat each slice of bread, one by one in the egg mixture.
Place the coated bread in the hot oil and fry until golden brown.
Fry for about 2 minutes per side, or until golden brown.

In order to keep their shape intact, use a wide spatula to flip your fried bread.

Fry in small batches. Be careful not to fry too many pieces at the same time (2-3 is ideal). Otherwise, they will not brown nicely.

Fried Mexican Torrejas stacked in a deep dish.

Once ready, place the fried bread slices on a paper towel to drain any excess oil.
Then place in a large dish or shallow bowl and cover with aluminum foil to keep warm.

🙋🏻‍♀️ Frequently Asked Questions

Are torrejas the same as torrijas?

Torrejas and Spanish torrijas are closely related recipes. Torrijas originated in Spain, and the tradition made its way to Mexico, where the recipe developed into different regional versions. In Durango, we make torrejas with day-old bread coated in whipped eggs, fried until golden, and served with a sweet topping such as miel de maguey.

What is the difference between torrejas and French toast?

Torrejas are made with bread coated in a light, fluffy whipped-egg mixture and fried until golden. French toast is typically dipped in a mixture of eggs and milk or cream before being cooked in a pan.

How do you separate eggs without a tool?

First, crack the eggs into a large bowl. Next, use your clean hands to take the yolks out of the bowl. Pick up each yolk and let the whites drip back down through your fingers. Then put the yolks into a separate bowl.

What kind of bread is best?

Day-old French bread, baguette, or bolillos work well for torrejas. The bread should be slightly stale so it holds its shape when coated with the egg mixture. If you only have fresh bread, slice it and let it sit out for a few hours before cooking.

A single torreja sitting on a white plate.

Storing and Reheating Instructions

Store in an airtight container in the fridge for up to 5 days.
To reheat, place them in a hot pan and heat for a few minutes on each side. Or reheat for 30 seconds to 1 minute in a microwave.

Torrejas served with miel de maguey on a white plate.

What to Serve with It

These Mexican Torrejas are a delicious reminder that simple ingredients can make something special. We made them every Lent, and they were also a favorite way to use up bread that had gone a little too hard.

Serve them warm with miel de maguey, agave nectar, maple syrup, or cinnamon sugar, and enjoy a taste of Durango. ❤️

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