Torrejas (Mexican French Toast)

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.

5 from 40 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Mexican

Servings: people

Calories: 219kcal

Author: Maggie Unzueta

Ingredients

1 day old french loaf (or 4 bolillos)
5 eggs
2 cups vegetable oil (for frying)
2 cups miel de maguey (or use agave nectar, maple syrup, or cinnamon and sugar)

Instructions

Slice the bread and set aside.
Separate the eggs yolks from the egg whites.
Whisk the egg whites until stiff peaks.
Mix the egg yolks in with the egg whites.
Gently mix.
Heat the oil in a large frying pan.
Coat each slice of bread in the egg mixture, one by one.
Fry in the oil for 2 minutes.
Turn and fry for an additional 2 minutes.
Be sure not to fry too many pieces in the pan or they will not fry well.
When done place on a paper towel to drain excess oil.
Then place in a shallow plate and cover with foil.
Repeat with the remaining bread until done.
Cover with desired topping and enjoy.

Notes

Miel de Maguey is what we use in Durango and virtually impossible to find in the US. Substitute for agave nectar, maple syrup, powdered sugar, or a cinnamon sugar mixture.

If you don't have day old bread, slice your fresh bread. Let it sit out for a few hours before starting this recipe.

Nutrition