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Torrejas Filled with Dulce de Leche

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  • Prep 10 min
  • Total 25 min
  • Ingredients 7
  • Servings 8
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The torrejas filled with dulce de leche are a traditional dessert in Latin America and Spain. There are many variations of torrejas, but these made with dulce de leche are very popular in Honduras throughout the year and especially during Christmas season. Making them at home is very simple and you probably already have everything you need in your pantry. The baguette bread should be about a day old so it can hold better when immersed in the dulce de leche mixture.
by Erica Dinho
Updated Feb 14, 2017
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  • 8 thick slices of baguette bread
  • 4 eggs, beaten
  • Frying oil
  • 3 cups milk
  • 1 1/2 cups brown sugar or raw cane sugar
  • 1 cinnamon stick
  • 1 tablespoon Yoplait® Greek Yogurt Vanilla


  • 1
    Combine the milk, sugar and cinnamon in a pot and cook for 5 to 7 minutes on low heat without boiling, stirring constantly. Remove from heat and set aside for 10 minutes.
  • 2
    Remove the cinnamon and add the Greek yogurt.
  • 3
    Heat the oil in a large skillet. Dip the slices of bread into the beaten egg to cover it completely.
  • 4
    Fry them in the hot oil and turn them over when golden.
  • 5
    Remove them from the pan and put them in a plate with paper towel, to drain the excess oil.
  • 6
    Pour into a bowl and cover with all the milk mixture. Leave the torrejas in the dulce de leche at room temperature until ready to serve.
  • 7
    Serves one torreja per person with plenty of dulce de leche.

Expert Tips

  • tip 1
    Use thick slices of bread.
  • tip 2
    You can add a tablespoon of Greek yogurt and cinnamon powder when serving.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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