Torrejas Poblanas

Name: Torrejas Poblanas
Prep time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 15 slices bolillo roll, 1 cm wide; 3 cups cow's milk; 1 strip cinnamon; 2 cups water; 2 cups granulated piloncillo; 1 tablespoon orange zest; 1/2 cups sugar; 4 eggs, lightly beaten; vegetable oil, for frying

Daniela De Tagle

This delicious recipe from Puebla, Mexico consists of bread cooked in a piloncillo and cinnamon syrup. Also known as Mexican French toast.

Reviewed by Editorial Team of Kiwilimón

Published: 18-04-2022

Preparation

1h 30 mins

Low

In a medium pot, heat the milk, cinnamon, and sugar over medium heat until it boils, allow to boil for 5 minutes and remove from heat. Place the slices of bread in a large baking dish and cover with 2 cups of boiled milk. Allow to marinate for 1 hour. Meanwhile, prepare the syrup by combining water, piloncillo, and orange zest in a pot. Cook and boil until the piloncillo is completely dissolved and the syrup has thickened. Remove from heat. Heat 1/4 cup of frying oil in a large skillet. Place the beaten eggs and the baking dish with the bread on a plate next to the skillet. Dip each slice of bread in the egg and then place it in the hot oil, frying for 2-3 minutes on each side until slightly golden, and place on a serving platter. Repeat with all the slices of bread. Pour the piloncillo syrup over the bread and serve.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

145

kcal

7.25%

Carbohydrate, by difference

32.5

10.83%

Protein

1.4

2.8%

Total lipid (fat)

1.5

2.31%

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100

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Torrejas Poblanas

Ingredients

Preparation

Nutritional information

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