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Daniela

Daniela De Tagle

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Recipe of Torrejas Poblanas
Recipe

Torrejas Poblanas

1h 30 mins
Low
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This rich recipe from Puebla, Mexico consists of bread cooked in a piloncillo and cinnamon caramel. Also known as Mexican French bread.
Learn more about Daniela De Tagle

Ingredients

6 portions
  • 15 slices Mexican french bread roll, 1 cm wide
  • 3 cups milk
  • 1 strip cinnamon
  • 2 cups Water
  • 2 cups granulated piloncillo
  • 1 tablespoon orange zest
  • 1/2 cups sugar
  • 4 eggs, lightly shakes
  • oils, to fry

Preparation

In a medium hot pot over medium heat milk, cinnamon and sugar until it boils, allow to boil for 5 minutes and remove from heat.
Place the slices of bread in a large refractory and cover with 2 cups of the boiled milk. Allow it to be marine for 1 hour.
Meanwhile, prepare the honey by combining water, brown sugar and orange zest in a pot. Cook and boil until the piloncillo has dissolved to the 100% and the honey has thickened. Get out of the fire.
Heat 1/4 cup of frying oil in a large skillet. Place the beaten eggs and the refractory with the bread next to the pan.
Pass each slice of bread through the egg and then place in the hot and cold oil 2-3 minutes on each side until lightly browned, place in a platter. Do so with all slices of bread.
Pour the honey of piloncillo over the bread and serve.

PRESENTATION

Decorate the dish with icing sugar.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Alicia Alicia
12/05/2015 20:18:29
torregas deliciosas ami si me gustan las torregas

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