Torrejas de Coco

While many people call this Mexican-style French toast, it is actually used as a dessert in Mexico.

INGREDIENTS | SERVES 12

11⁄2-pound loaf egg bread

1⁄4 cup blanched almonds

4 cups granulated sugar, divided

11⁄2 cups water, divided

2 cups shredded coconut

3 large eggs

1 tablespoon flour

1 cup shortening

1 cinnamon stick

3 tablespoons raisins

  1. Slice the egg bread into 24 slices. Chop the almonds into small pieces.
  2. Dissolve 1 cup of the sugar in 1⁄2 cup of the water in a saucepan over medium heat. Bring to a boil and boil for 3 minutes. Add the shredded coconut. Cook for about 15 minutes. Remove from heat and let cool slightly.
  3. Spread the coconut paste on 12 slices of egg bread. Cover each with another slice of egg bread.
  4. Beat the eggs with the flour. Dip both sides of the sandwiches in the egg.
  5. Heat the shortening in a large frying pan to medium-high heat. Fry the sandwiches on each side for about 1 minute. Set on paper towels to cool.
  6. Make a syrup by heating the remaining sugar and water with the cinnamon stick in a large frying pan; boil for 5 minutes. Add the browned sandwiches, reduce heat, and simmer for 5 minutes. Turn the sandwiches over and simmer for an additional 5 minutes.
  7. Arrange the sandwiches on a serving dish. Garnish with raisins and almonds. Top with strained syrup.