Regular ole French toast is great. But we’ll just say it. This Mexican French Toast is better! Wake up to a golden slice of yumminess that’s been quickly dipped in a homemade sticky syrup for extra sweetness! And to make sure you experience that rich, caramel goodness in every bite, go ahead and drown every slice in even more of that syrup for good measure. It’s going to be a good morning, indeed. Every sunrise will be filled with glee from now on all thanks to Mexican French Toast!
Ingredients
For the piloncillo syrup:
- 12 ounces piloncillo
- 1 cinnamon stick
- 1 cup water
For the torrejas:
- 10 thick slices bread
- 3 eggs, whites and yolks separated
- salt, to taste
- 2 cups vegetable oil, for frying
- 1 1/2 cups milk
Directions
Step 1 –In a medium saucepan over medium-low heat, add the piloncillo, the cinnamon stick, and the water and cook until the piloncillo melts and forms a light syrup, about 20 minutes.
Step 2 –Preheat a large griddle over medium-high heat.
Step 3 –Lightly toast the bread slices on the griddle until they are golden.
Step 4 –In a large bowl, add the egg whites and the salt and use an electric mixer to beat until peaks form.
Step 5 –Add the egg yolks to the egg mixture, one by one, while beating, until they are well-combined, about 1-2 minutes.
Step 6 –In a medium frying pan over medium-high heat, heat the oil.
Step 7 –Pour the milk in a shallow bowl.
Step 8 –One at a time, quickly dip the bread slices into the milk and then completely coat them in the egg mixture.
Step 9 –Place the bread slices in the hot oil, one at a time, and fry for 30 seconds.
Step 10 –Flip the bread slices and cook until they are lightly golden.
Step 11 –Place the French toast slices on a paper-towel-lined plate.
Step 12 –Once all the French toast is fried, dip both sides in the syrup.
Step 13 –Serve the French toast with more of the syrup.
