5 from 1 vote
Prep Time
30 mins
Cook Time
40 mins
Rest Time
30 mins
Total Time
1 hr 10 mins
Torrejas are the delicious Latin American version of the French toast. They are traditionally served with panela syrup and various spices.
Course: Breakfast, Dessert
Cuisine: Latin American, Salvadoran, Vegetarian
Servings: 6 people
Author: Renards Gourmets
For the torrejas
  • 1 egg brioche (torta de yema), about 1½ lb, 1 or 2 days old
  • 2 large eggs
  • 2 tablespoons flour
  • cup whole milk
  • 1 stick cinnamon
  • Margarine (or oil), for frying
For the syrup
  • 4 cups water
  • Cinnamon powder (to taste)
  • 5 black peppercorns
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 lb panela
  1. Boil the milk with the cinnamon stick.
  2. Remove from heat. Let cool and let cinnamon steep for 30 minutes.
  3. Cut the brioche bread into 1-inch thick slices.
  4. Separate the eggs.
  5. Beat the egg whites, then incorporate the yolks and the flour.
  6. Heat a generous amount of oil or margarine in a skillet over medium heat.
  7. Dip the slices of bread quickly in the milk.
  8. Then dip them in the egg and flour mixture.
  9. Add to the skillet and fry on both sides without burning. The oil or margarine should be at around 340 F.
Panela syrup
  1. Place all the ingredients in a non-stick pan.
  2. Boil over low heat for a few minutes until the panela dissolves and until a thick syrup is obtained (about 10 to 15 minutes).
  3. Remove from heat and let cool slightly. The liquid will thicken a little more during cooling.