Torrejas {Bolillo Roll French Toast}

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 to make Torrejas.  Torrejas are the Spanish/Mexican version of French Toast.

Torrejas


Ingredients:

• 4 to 6 bolillo rolls
• 4 eggs
• 1/4 cup milk or Mexican crema
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• Butter
• Ground Cinnamon (garnish)
• Powdered Sugar (garnish)

Directions:
Slice the bolillo rolls into 1-inch slices. Heat a large skillet or griddle over medium heat. While your skillet is warming, whisk together the eggs, milk, sugar and ground cinnamon, in a small bowl. Dip bolillo slices in egg; coat both sides. Melt a little butter (about 1 tablespoon, but you could use more) in the skillet. Place egg-coated bolillo slices in skillet.  Let cook in butter until golden brown on both sides. Sprinkle Torrejas with powdered sugar and ground cinnamon.  Serve with plenty of maple syrup, honey and/or sweetened condensed milk.  Enjoy!!!