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Holidays & Special Occasions

Torrejas (Salvadoran Easter French Toast)

The Quirky Foodster Team

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Ingredients

  • 1 day-old baguette or crusty French bread, cut into thick slices
  • 3 eggs, separated
  • 60ml (1/4 cup) milk
  • 1/2 tsp ground cinnamon
  • 500ml (2 cups) vegetable oil, for frying
  • 300g (1 1/2 cups) panela (or dark brown sugar), for the syrup
  • 500ml (2 cups) water, for the syrup
  • 1 cinnamon stick, for the syrup
  • 3 whole cloves, for the syrup

Method

  1. In a saucepan, combine the panela, water, cinnamon stick and cloves. Simmer for 15 minutes until syrupy, then set aside and keep warm.
  2. Whisk the egg whites until soft peaks form, then gently fold in the yolks, milk and ground cinnamon to make a light batter.
  3. Dip each bread slice into the egg batter, coating both sides well.
  4. Heat the oil in a frying pan over medium heat and fry the coated bread slices for 2-3 minutes per side until golden and puffed.
  5. Drain briefly on paper towels.
  6. Arrange the fried torrejas on a serving plate and generously spoon the warm panela syrup over the top.
  7. Serve warm, ideally with a cup of chilate alongside.

Introduction:

Torrejas are El Salvador's answer to French toast, most closely associated with Semana Santa (Easter Holy Week), when meat is traditionally avoided and this sweet, syrup-soaked bread becomes a centrepiece treat, often paired with a warm cup of chilate..

Cultural Background:

Torrejas are El Salvador's answer to French toast, most closely associated with Semana Santa (Easter Holy Week), when meat is traditionally avoided and this sweet, syrup-soaked bread becomes a centrepiece treat, often paired with a warm cup of chilate.

Tips:

Day-old, slightly stale bread holds up far better in the egg batter than fresh bread, which can turn mushy.

Variations:

Some cooks add a splash of rum or a few raisins to the syrup; others soak the fried bread briefly in the syrup rather than just spooning it over.

Storage:

Best eaten the day they're made; leftover torrejas can be refrigerated for 1 day.

Reheating:

Warm gently in a low oven for a few minutes; the syrup can be gently reheated on the stovetop.

Nutrition:

Approx. 340 kcal, 7g protein, 12g fat, 52g carbohydrates, 1g fibre per serving.

FAQs:

Q: Why are torrejas eaten at Easter?
A: They fit the tradition of meat-free eating during Semana Santa, offering a satisfying sweet alternative during the observance.

Q: What is chilate?
A: A warm, spiced corn drink of pre-Columbian origin, traditionally served alongside torrejas and nuegados during the Easter season.

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