DessertsEasyFree

Torrejas (Mexican Fried Bread in Piloncillo Syrup)

Name: Torrejas (Mexican Fried Bread in Piloncillo Syrup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 200 ml Vegetable oil; 2 rajas Mexican cinnamon sticks; 4 Eggs; 8 slices White bread slices or bread rolls; 300 g Grated piloncillo (raw cane sugar); 1 pinch Salt

30 min (10 prep + 20 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Egg-fried bread drenched in hot piloncillo and cinnamon syrup.

About this recipe

Torrejas are a traditional Mexican Lenten dessert of bread slices dipped in egg, fried and drenched in piloncillo syrup.

History & Origin

Mexican torrejas are a direct inheritance of Spanish torrijas from the sixteenth century. In Mexico, the recipe was adapted using piloncillo. During Lenten Fridays, families prepared torrejas as the star dessert alongside capirotada and romeritos. In many Mexican towns, especially Puebla, Oaxaca and Jalisco, torrejas are still prepared following generational recipes. The piloncillo and cinnamon syrup is what unites all versions.

Estimated cost

£4.99

Total cost

£0.62

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

Protein

45g

Carbohydrates

10g

Fat

Fibre

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the syrup: boil 500 ml water with 300 g grated piloncillo and 2 cinnamon sticks for 15 minutes. Keep warm.
2
Cut 8 thick slices of white bread or day-old bread rolls.
💡 Day-old bread works better than fresh.
3
Beat 4 eggs with a pinch of salt until frothy.
4
Heat vegetable oil (2 cm deep) in a wide pan. Dip each bread slice in beaten egg.
5
Fry 2-3 minutes per side until golden. Drain on kitchen paper.
💡 Do not stack freshly fried torrejas.
6
Submerge each torreja in hot piloncillo syrup or drench generously. Dust with ground cinnamon.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.