Torrejas Hondureñas by Chef Dafne Mejia
Photo by Dafne Mejia
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour 40 Minutes
These syrup-soaked Honduran torrejas from Chef Dafne Mejia are a rich, custardy take on French toast, fried until golden and simmered in a spiced piloncillo syrup with cinnamon and clove—perfect for the holidays or whenever you're craving something sweet and nostalgic.
Ingredients
- *Ingredients:*
- Challah Bread loaf, 1 each
- Cinnamon stick 1 large
- Whole clove, 2 each
- Eggs brown, 5 each
- Piloncillo (whole sugar cane), 2 each
- Off hours Bourbon, 2 tbsp
- Avocado oil, 1 quart
- Powdered sugar, for garnish
- Fresh berries, for garnish
- *Equipment:*
- Large pot
- 12 inch skillet
- Medium size pot
- Fish spatula
- Tongs
- Mixing Bowl
- Kitchen aid mixer with whisk attachment
- Sheet pan lined with paper towels
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Directions
- Step 1
Begin by slicing challah bread loaf into 1-2 inch thick slices, like a French toast. Set aside
- Step 2
Heat avocado oil in a frying skillet, bring up to 350 F
- Step 3
Meanwhile, boil 4 cups of water in a large pot. Once boiling reduce to simmer
- Step 4
Add all of piloncillo, cinnamon stick, clove to pot. Use a whisk to break apart sugar. Cook on low until you can completely coat the back of a spoon with a thin layer of the melted sugar
- Step 5
While sugar is slowly melting, separate egg whites and yolks.
- Step 6
Add all egg yolks to kitchen aid mixer and whisk until it reaches stiff peaks. Once egg whites are stiff. Add on 3 egg yolks and whisk with whites until light yellow froth forms
- Step 7
Dip individually sliced bread to egg batter. Evenly coat and add on to hot oil.
- Step 8
Fry until golden brown on both sides. Drain on a paper towel
- Step 9
Gently place fried bread slices inside sugar syrup, making sure all are covered in sauce. Cook on low for 1 hour until desired texture of bread is reached.
- Step 10
To plate, sprinkle powdered sugar, scoop of ice cream and fresh berries