Como hacer Torrejas caseras - Cocinando con Pamela - Episodio 15

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread offers more nutrients, while stale bread reduces waste.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Cut the dulce de rapadura into smaller pieces for easier addition to the pot.

Pour 1.5 liters of water into a pot and place it over medium heat.

When the water is warm, add the previously cut dulce de rapadura.

Add the cinnamon sticks, cloves, and sweet pepper to the pot.

Stir everything well and reduce the heat to low to let it simmer.

Let it simmer for approximately 30 minutes.

In a bowl, add the eggs and beat them with a manual whisk until foamy. A mixer can also be used.

Add cinnamon and vanilla essence to the eggs and mix again.

Pour in the milk and brandy, then mix well.

Cut the bread into slices about one finger thick.

Introduce raisins into the bread slices and dip them into the egg mixture.

Fry the bread slices in hot oil.

When one side is golden brown, flip them to brown the other side as well.

Once golden, remove them from the heat and place them on a plate lined with paper towels to absorb excess oil.

After 30 minutes, when the dulce de rapadura has completely dissolved, remove it from the heat.

Once the dulce is warm, use a strainer to remove the spices added earlier.

Place the torrejas in a Pyrex dish and gradually pour the dulce de rapadura over them.

Ensure the dulce de rapadura is warm or cold to prevent the torrejas from falling apart.

Add enough dulce de rapadura to coat the torrejas and make them juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens