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Bread slices soaked in egg and fried, then bathed in piloncillo syrup, are a Lenten treat. This vegetarian, family tradition dessert is a sweet, comforting Cuaresma classic.
In a saucepan, combine piloncillo, water, cinnamon stick, and whole cloves. Bring to a boil over medium-high heat, then reduce to a simmer and cook, stirring occasionally, until a dark syrup forms (about 20 minutes). Remove from heat and set aside.
Slice the bread into thick slices (about 1 inch each) and let them sit uncovered for 1–2 hours so they dry slightly, which helps prevent them from falling apart during cooking.
In a shallow dish, whisk the eggs and milk together until thoroughly combined.
Heat vegetable oil in a large skillet over medium heat. Once oil is shimmering but not smoking, quickly dip each bread slice into the egg-milk mixture, making sure it's well coated but not soggy.
Working in batches, carefully place the soaked bread in the hot oil. Fry for 2–3 minutes per side, or until crisp and golden. Adjust heat if necessary to avoid burning.
Place cooked slices on a paper towel-lined plate to drain excess oil.
To serve, arrange torrejas on a serving platter and generously drizzle the warm piloncillo syrup over the top. Serve immediately for the best texture.
