Guatemalan torrejas are a traditional Holy Week dessert, made with bread soaked in egg, fried, and bathed in a sweet spiced syrup.
It’s one of the most anticipated desserts of Lent and Holy Week in Guatemala, present in most homes across the country.
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Guatemalan Torrejas
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 8 slices of French or brioche bread, day-old
- 4 of eggs
- to taste of oil, for frying
- 2 cups of sugar
- 2 cups of water
- 1 of cinnamon stick
- 3 of cloves
- to taste of raisins, for garnish (optional)
Instructions
- Make the syrup, boil the water with the sugar, cinnamon, and cloves until you get a light syrup. Set aside.
- Beat the eggs, beat the eggs until well combined.
- Soak the bread, dip each bread slice into the beaten egg, coating both sides well.
- Fry, fry the slices in hot oil until golden on both sides.
- Drain, remove and drain excess oil on paper towels.
- Bathe, place the fried torrejas in a container and bathe them with the warm syrup, letting them absorb it well.
- Garnish, garnish with raisins, if desired.
- Serve, serve warm or cold.
Tips for getting it right
- Using slightly stale, day-old bread helps it absorb the egg and syrup better without falling apart.
- The syrup should be warm when bathing the torrejas so it absorbs better.
- Letting the torrejas rest in the syrup for a few minutes before serving intensifies their flavor.
- It’s a dessert traditionally associated with Lent and Holy Week in Guatemala.
Traditional variations
- They’re a traditional dessert of Guatemalan Lent and Holy Week.
- Some families add a touch of orange zest to the syrup.
How to serve
Torrejas are served warm or cold, bathed in syrup, garnished with raisins.
They’re one of the most anticipated desserts during Lent and Holy Week in Guatemala.
Recommended sides
- Coffee
Did you know?
Torrejas are a dessert traditionally reserved for the Lent and Holy Week season in Guatemala.
Using day-old bread is a traditional way to make the most of leftovers, turning stale bread into a delicious dessert.
Frequently Asked Questions
They're a traditional Holy Week dessert made from slices of bread soaked in beaten egg, fried until golden, and then bathed in a spiced syrup flavored with cinnamon, cloves, and sometimes panela, similar in concept to French toast but served as a sweet syrup-soaked treat.
In Guatemala, torrejas are a traditional Lenten and Holy Week dish, prepared in many households during that period as part of the season's typical sweets, alongside other seasonal desserts served during Semana Santa.
Slightly stale, dense bread such as French bread or a similar crusty loaf works best, since it holds its shape when soaked in egg and syrup without falling apart, unlike very soft sandwich bread.
