Torrejas — Print Recipe — The Culinary Codex

Bread slices soaked in egg batter, fried until golden, and bathed in a warm cinnamon-panela syrup. A cherished Holy Week dessert.

Ingredients

1 Make the syrup by dissolving grated panela in water with cinnamon sticks and cloves. Simmer until thickened to a light syrup consistency, about fifteen minutes.
2 Beat eggs with a pinch of salt in a shallow dish.
3 Dip each bread slice into the beaten egg, coating both sides thoroughly.
4 Fry egg-coated bread in oil over medium heat until golden brown on both sides, about two minutes per side.
5 Place fried torrejas in a serving dish and pour the warm cinnamon-panela syrup generously over them. Let soak at least ten minutes before serving.

Did You Know?

Torrejas are so strongly associated with Semana Santa that eating them at any other time of year feels almost transgressive to many Hondurans.