Bolillo rolls are probably the most popular bread in Jalisco. Bolillos, also known as vapor, pan de vapor and birote, are used to prepare tortas, lonches and even capirotada.
Fresh Bolillos are available everyday at any local tiendita (small general store). If you get to the store early enough, you will find that the Bolillos are still warm.
One of my favorite ways to use Bolillos is in Torrejas. Torrejas are the Spanish/Mexican version of French Toast. Torrejas (pronounced Toar-ey-haas) is much easier to say than Pan Tostado a la Francesa!
- 4 to 6 bolillo rolls
- 4 eggs
- 1/4 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Ground Cinnamon (garnish)
- Powdered Sugar (garnish)
Slice the bolillo rolls into 1-inch slices.
Heat a large skillet or griddle over medium heat.
Before serving, sprinkle Torrejas with powdered sugar and ground cinnamon. Serve with plenty of maple syrup, honey and/or sweetened condensed milk. Enjoy!!!