Daniela De Tagle

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Daniela De Tagle

Torrejas Poblanas

Name: Torrejas Poblanas
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 15 slices bolillo bread, 1 cm wide; 3 cups milk; 1 strip cinnamon; 2 cups Water; 2 cups granulated piloncillo; 1 tablespoon orange peel zest; 1/2 cups sugar; 4 eggs, lightly shakes; oils, to fry

1h 30 mins

Low

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Daniela De Tagle

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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.

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Ingredients

6 portions

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15 slices bolillo bread, 1 cm wide
3 cups milk
1 strip cinnamon
2 cups Water
2 cups granulated piloncillo
1 tablespoon orange peel 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.