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Citrus-Scented Cinnamon Torrejas

citrus-scented-cinnamon-torrejas

Cook Time: 10 Min

Yield: 6 Servings

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citrus-scented-cinnamon-torrejas

Ingredients

  • 2 C. whole milk
  • 1 C. sugar, divided
  • 1 Tbsp. finely grated orange peel
  • 1 Tbsp. finely grated lemon peel
  • 1 Tbsp. plus 1/8 tsps. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 Italian baguette, cut into 16 (1-inch thick) slices
  • 3 large eggs
  • 1/4 C. Crisco® All-Vegetable Shortening
  • OR 1/4 C. Crisco® Pure Canola Oil
  • Maple Grove Farms® Pure Maple Syrup
  • OR 1 (14 oz.) can sweetened condensed milk

Directions

  1. COMBINE milk, 1/2 C. sugar, orange peel, lemon peel and 1/8 tsp. cinnamon in medium saucepan. Bring to a simmer over medium heat. Remove from heat. Stir in vanilla. Cool completely.
  2. ARRANGE bread slices in large shallow baking dish. Pour milk mixture evenly over bread, turning as necessary until all bread is moistened. Let stand 5 minutes.
  3. WHISK eggs in medium shallow bowl. Heat shortening in large skillet over medium-high heat. Working in batches, dip soaked bread slices into eggs, coating both sides. Place in hot skillet. Cook until golden brown on both sides, about 5 minutes. Drain on paper towels. Mix remaining 1/2 C. sugar and 1 Tbsp. cinnamon. Sprinkle over torrejas. Serve warm with syrup or sweetened condensed milk, if desired.

Citrus-Scented Cinnamon Torrejas

citrus-scented-cinnamon-torrejas

Cook Time: 10 Min

Yield: 6 Servings

Ingredients

  • 2 C. whole milk
  • 1 C. sugar, divided
  • 1 Tbsp. finely grated orange peel
  • 1 Tbsp. finely grated lemon peel
  • 1 Tbsp. plus 1/8 tsps. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1 Italian baguette, cut into 16 (1-inch thick) slices
  • 3 large eggs
  • 1/4 C. Crisco® All-Vegetable Shortening
  • OR 1/4 C. Crisco® Pure Canola Oil
  • Maple Grove Farms® Pure Maple Syrup
  • OR 1 (14 oz.) can sweetened condensed milk

Directions

  1. COMBINE milk, 1/2 C. sugar, orange peel, lemon peel and 1/8 tsp. cinnamon in medium saucepan. Bring to a simmer over medium heat. Remove from heat. Stir in vanilla. Cool completely.
  2. ARRANGE bread slices in large shallow baking dish. Pour milk mixture evenly over bread, turning as necessary until all bread is moistened. Let stand 5 minutes.
  3. WHISK eggs in medium shallow bowl. Heat shortening in large skillet over medium-high heat. Working in batches, dip soaked bread slices into eggs, coating both sides. Place in hot skillet. Cook until golden brown on both sides, about 5 minutes. Drain on paper towels. Mix remaining 1/2 C. sugar and 1 Tbsp. cinnamon. Sprinkle over torrejas. Serve warm with syrup or sweetened condensed milk, if desired.

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