Torrejas, also known as Mexican French Toast, is a delicious and easy meal in the morning, especially if you have tasty bolillo rolls that are starting to harden.
What makes torrejas different from french toast is the inclusion of Mexican Vanilla, piloncillo, and ground anise, as well as the use of bolillos.
If you are not familiar with bolillos, they are similar to a baguettes with a crusty exterior, but soft on the inside. Give the bread a couple days after purchasing (if you don’t happen to devour the fresh bread out of the oven) and they will be perfect to use for torrejas.
I’ve seen some recipes that will add fried plantain slices and nuts to their torrejas, but I like to use roasted pepitas, berries, Yucatan Honey, and prickly pear syrup for my version.
INGREDIENTS
2 large bolillo rolls (makes about 10-12 slices)
4 eggs
2 cups of whole milk
1/2 tsp Mexican Vanilla
1 tsp cinnamon
1 tsp grounded piloncillo or brown sugar
1/8 tsp ground allspice
1/8 tsp ground anise
1 tsp pepitas, roasted
1 tsp butter
Honey or Prickly Pear Syrup
DIRECTIONS
Start by cutting the bolillos into 1/2 inch slices. Next pour the milk into a large bowl and proceed by adding the eggs, Mexican Vanilla, cinnamon, ground allspice, ground anise, and grounded piloncillo. Wisk all the ingredients together until well combined.
Warm up your skillet to medium-high heat and add butter to the skillet once it is warm. Soak the bolillo slices on each side for just a few seconds (Don’t over the drench the bread, as it will make them overly soggy on the inside.) Now add the bolillos to the pan and cook on each side for about a minute or until it is crispy, but not burnt.
Next, roast the pepitas over the comal or a stove pan over medium heat until slightly charred on all sides. Then place the pepitas on the torrejas as well as the berries and your choice of honey or prickly pear syrup. Buen provecho!
Sunday Salsa 