Tortitas con Miel (aka Torrejas)

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  15 minutes Soaking Time:  20 minutes Cook Time:  20 minutes

Tortitas con Miel (aka Torrejas)

This honey-sweetened and surprisingly simple dish is my combo of the Spanish tortita de miel, which is usually a pancake, and Latin American torrejas, which can be a cross between French toast and a skillet bread pudding. No matter what you call it, it’s pretty darn easy-peasy and completely delicious.


1 cup heavy cream

Zest of ½ lemon  

1 cinnamon stick

4 cups (1-inch) chunks challah or brioche bread

2 eggs

¼ cup honey, plus more for drizzling

1 tablespoon olive oil

1 tablespoon unsalted butter


  1. In a medium saucepan, combine the cream, lemon zest, and cinnamon stick and cook for 4 to 5 minutes, until it comes to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes.
  2. Remove from the heat and, with tongs or a slotted spoon, remove the cinnamon sticks. Let stand for about 15 minutes to infuse thoroughly.
  3. Add the bread and let stand for 3 to 4 minutes, until the chunks have absorbed the cream mixture. Add the eggs and honey and mix well to combine.
  4. Heat the oil and butter in a 9- or 10-inch ovenproof sauté pan over medium-high heat until the butter is fully melted. Add the bread mixture to the sauté pan, reduce the heat to medium, cover, and cook for 5 to 10 minutes, until cooked through. If the bottom is browning but the top is not yet cooked, you can pop it into the oven at 350°F for 3 to 5 minutes to finish it. Serve with extra honey on top.

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