Serves: 4
Total Calories: 188

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.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 46

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