• 3 sweet rolls or 6 French rolls
  • 3 egg yolks, separated
  • pinch of salt
  • oil for frying
  • ¼ cup sesame seeds, toasted


  • 4 cups water
  • 2 piloncillo (Mexican sugar cones)
  • 1 cinnamon stick
  • 5 whole cloves

Slice rolls about ½ inch thick. Beat egg whites and salt until stiff. Beat in egg yolks. Dip each slice of bread in egg mixture and deep fry in oil.

To prepare syrup, boil water, sugar cones, cinnamon stick and cloves until sugar cones dissolve.

Serve torrejas covered with syrup and garnished with sesame seeds.

Makes 3 servings.

*This recipe not suitable for diabetics.

Nutrient analysis per serving:

Calories 279
Fat 15 g
Phosphorus 103 mg
Potassium 143 mg
Protein 6 g
Sodium 163 mg

Source: Southwest Cookbook for People on Dialysis. El Paso Chapter Council on Renal Nutrition & National Kidney Foundation of Texas. 1995.


Leave a Reply

Your email address will not be published. Required fields are marked *