Any recipe with the name torrejas sounds pretty complicated. On the contrary though, torrejas is nothing more than a Latin style French toast! Torrejas is made almost exactly the way French toast is made, except that a small amount of sweet liquid is added to the egg batter. This liquid is made of some variation of milk, sugar, and cinnamon. I use leche con carao to make torrejas because my family enjoys carao fruit, pictured on the left, so much.
Torrejas is very common in El Salvador and is usually eaten in the mornings for breakfast in the same way it is eaten here. You can top torrejas with just about anything you want. The most common topping is a cinnamon sugar mixture. I like to use blackberry or blueberry syrup, and have used Dickinson's Wild Blueberry Syrup today.
Surprise your family with a new twist on breakfast today and make some of these! Here's my recipe for delicious torrejas:
3 pieces of bread (any bread will do)
2 eggs, lightly beaten
5 tsp. of leche con carao
1 tsp. cinnamon
Butter for frying
- Beat eggs lightly.
- Add the five tsp. of leche con carao and mix lightly until all well combined.
- Add cinnamon to mixture and stir again until combined.
- Quickly dip each piece of bread into the egg/milk/cinnamon mixture, coating both sides of bread, and then quickly remove bread and place on a plate.**See note at bottom.
- Heat up butter in skillet on medium heat and when butter is sizzling, add in bread.
- Cook bread for about 2 minutes on each side or until bread is toasted and no longer soft in middle.
- Serve torrejas with any topping you like.
Make sure to dip bread into milk mixture quickly and remove it very quickly. If you let the bread sit in the egg batter, it will fall apart because the liquid will over saturate it.