|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet Fried Bread |
|
Serves: 4 Print this Recipe(Torrejas) Category: Breakfast Dishes with Tortillas and Bread Mexico's answer to French toast is made with thick slices of bolillos (oval Mexican rolls), or slices of baguette. In my view torrejas is even better than French toast! Brown Sugar Syrup 1 3/4 cups milk 1 stick cinnamon (Mexican canela or Ceylon variety preferred) 1/4 cup sugar 12 slices (3/4-inch-thick) oval Mexican sandwich roll (bolillo), from about 4 (6-inch) bolillos or French bread rolls 3 large eggs, beaten Oil for frying 1. Prepare the sugar syrup. Reserve in the pan off heat. In a medium saucepan, boil 1 1/2 cups of the milk, cinnamon stick, and sugar, stirring frequently, until the sugar dissolves, 3 to 4 minutes. Let cool. 2. Put the bread in a single layer in a large ovenproof glass baking dish. Remove the cinnamon stick and pour the cooled milk over the bread, pushing the bread gently into the milk. Let stand 15 minutes. 3. In a heavy skillet, heat oil to a depth of about 1/4-inch. In a pie plate, thoroughly mix the eggs with the remaining 1/4 cup of milk. Carefully dip the soaked bread into the beaten eggs and fry in the hot oil until golden brown, about 2 minutes on each side. Add more oil to the pan, if needed. Put the torrejas on serving plates. Reheat the sugar syrup and spoon it generously over the torrejas. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Scrambled Eggs with Chorizo Eggs with Green Beans and Chorizo Eggs with Ground Beef and Salsa Ham and Potatoes with Eggs Eggs with Shredded Dried Beef Scrambled Eggs in Tomatillo Sauce Scrambled Eggs with Avocado and Tomato Scrambled Eggs with Cactus Stuffed Chiles with Scrambled Eggs and Bacon Lost Eggs Eggs in Ranchera Sauce Eggs Drowned in Tomato Sauce Divorced Eggs Eggs with Ham, Tomatoes, and Peppers Eggs with Steak and Onions Potatoes and Chorizo with Baked Eggs Poached Eggs in Tomato Chile Sauce Black Bean Omelet Zucchini Omelet Cactus Omelet Potato Omelet, Mexican Style Shrimp and Spinach Omelet Rice Casserole with Eggs Savory Breakfast Cheesecake Tortillas with Eggs, Chorizo, and Cheese Eggs, Motul Style on Tortillas Bacon and Egg Quesadillas Egg and Tortilla Casserole Tortilla Casserole with Eggs and Red Chile Sauce Breakfast Tacos with Potatoes and Chorizo Breakfast Bean and Cheese Tacos Tortillas Topped with Pork and Potatoes Crisp Rolled Tortillas with Ham Beef and Cheese Quesadillas Potato Masa Cakes with Spicy Pork Bean and Melted Cheese Sandwiches Melted Cheese and Green Sauce on Toasted Rolls Toasted Rolls with Refried Beans and Bacon Banana Breakfast Burritos Sweet Fried Bread Breakfast Fruit Plate Banana and Mandarin Fruit Cup Pineapple Boats Yogurt and Tropical Fruit Starter * Eggs and Breakfast Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
