Baked Mexican French Toast Casserole
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on Mar 09, 2021, Updated May 09, 2025
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Inspired by Torrejas, a Mexican-style French toast with Spanish roots, this easy breakfast casserole is finished with a magical piloncillo-cinnamon syrup, plump raisins, crunchy pecans, and a sprinkle of orange zest.
Whether you’re hosting brunch, planning a holiday breakfast, or just want to treat yourself or someone special, this indulgent twist on Torrejas Mexican French Toast is a delicious way to start the day.
What are Torrejas?
Torrejas are the Mexican version of French toast, typically made by soaking slices of bread in a milk mixture, dipping them in whole beaten eggs, and frying until golden. They’re often served with piloncillo syrup, raisins, and nuts.
This dish is sometimes confused with Caballeros Pobres, a variation from the Yucatán that involves soaking the bread in a sweet milk mixture and dipping it in a fluffy egg-white meringue (capeado) before frying. That version is puffier and more delicate.
This version is also similar in flavor to capirotada (Mexican bread pudding), but with a brunch-worthy twist. Though this recipe doesn’t follow the meringue-based Caballeros Pobres method, it delivers that same nostalgic, syrup-soaked flavor with an easier approach inspired by torrejas. It’s a comforting dish with deep roots in Mexican culinary traditions.
Why You’ll Love This Recipe
- Bold Mexican flavors – Piloncillo, cinnamon, cloves, and orange zest bring the syrup to life.
- Make-ahead friendly – Assemble it the night before and bake in the morning.
- Easy to prepare – No meringue or frying required!
- Great for gatherings – A beautiful, crowd-pleasing casserole for Easter, Mother’s Day, or weekend brunch.
- Versatile bread options – Use challah, brioche, French bread, bolillo, or Italian bread.
Ingredients & Substitutions
Here’s what you need to make this Mexican French Toast casserole:
- Bread: I used challah, but brioche, French bread, bolillo, or Italian bread all work beautifully. Make sure it’s a bit stale or day-old for the best texture.
- Eggs & Dairy: A mix of whole eggs, milk, and buttermilk gives the custard a rich flavor and silky texture.
- Spices & Flavor: Vanilla extract, cinnamon, and salt season the custard.
- Sweetener: Piloncillo is traditional and adds depth, but brown sugar works as a great substitute.
- Syrup Add-Ins: Cinnamon sticks, cloves, orange juice, and raisins infuse the syrup with warm, comforting flavors.
- Toppings: Pecans and orange zest add a beautiful finish and texture.
The complete list of ingredients and step-by-step instructions are in the printable recipe card below.
How to Make Baked Mexican French Toast
Step 1: Make the egg mixture. Beat eggs in a bowl. Whisk in milk, buttermilk, vanilla, cinnamon, and salt.
Step 2: Soak the bread. Dip each slice into the custard mixture, coating well. Layer the slices in a 9×13-inch baking dish, overlapping. Pour remaining custard over the top. Cover and refrigerate at least 2 hours or overnight.
Step 3: Make the syrup. In a saucepan, combine water, piloncillo (or brown sugar), orange juice, cinnamon sticks, and cloves. Bring to a boil, reduce heat, and simmer for 20 minutes until thickened. Strain, discard spices, stir in raisins, and set aside.
Step 4: Bake the casserole. Preheat oven to 375°F. Bake covered with foil for 25 minutes. Remove foil and bake another 20–25 minutes, or until golden and slightly crisp on top.
Step 5: Serve and enjoy! Drizzle warm piloncillo syrup over the top and garnish with pecans and orange zest.
Serving & Topping Suggestions
- Drizzle with piloncillo-raisin syrup
- Sprinkle with cinnamon or powdered sugar
- Enjoy with a hot mug of Café de Olla
- Serve warm, room temperature, or chilled
Baked Mexican French Toast Tips & Tricks
- Soak for success: For best results, soak the casserole for at least two hours before baking. I prefer to assemble it the night before and let it rest overnight.
- Make-ahead friendly: Assemble the casserole and make the syrup the night before to save time and enjoy a more relaxed morning.
- Substitute piloncillo with brown sugar if needed.
- If baking immediately, let the bread soak in the custard for a couple of hours before baking.
- Don’t skip the syrup! It adds the iconic flavor found in traditional Torrejas.
- Great for brunch or dessert. It’s like a cross between French toast and bread pudding.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or oven. The syrup can be stored separately and rewarmed before serving.
Frequently Asked Questions
Torrejas are the Latin American take on French toast, often served with spiced syrup (like piloncillo) and toppings like fruit or nuts. French toast is typically pan-fried and served with powdered sugar or maple syrup.
In Mexico, French toast is most commonly known as Torrejas, especially during Lent and Easter. In the Yucatán region, a similar dish called Caballeros Pobres is prepared with a meringue coating. The name and preparation can vary by region.
Mexican toast usually refers to Torrejas or Caballeros Pobres, which is similar to French toast but often topped with syrup, raisins, and nuts.
More Recipes
If you tried this Baked Mexican French Toast or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below!
Baked Mexican French Toast
Ingredients
- 10 slices day-old challah, brioche, or French bread (about 3/4 inch thick)
- 6 large eggs
- 1 cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
Piloncillo-Raisin Syrup
- 1 cup water
- 6 ounce piloncillo , or 1 cup brown sugar
- 1 ounce fresh orange juice
- 2 cinnamon sticks
- 4 cloves
- 1/3 cup golden raisins
Toppings
- Pecan halves
- Orange zest
Instructions
- Beat eggs in a bowl. Whisk in milk, buttermilk, vanilla extract, cinnamon, and salt.
- Working in batches, dip sliced bread into the batter to coat. Overlap slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degrees.
- Bake, covered with aluminum foil, for 25 minutes.
- Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more.
- Serve with syrup, raisins, pecans, and orange zest.
Piloncillo-Raisin Syrup
- Combine water, piloncillo, orange juice, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep. Pour through a strainer and discard cinnamon sticks and cloves. Add raisins and set syrup aside.
Notes
- Bread options: Challah, brioche, bolillo, French bread, or Italian bread all work beautifully. Day-old bread is best for soaking up the custard.
- Piloncillo swap: If piloncillo isn’t available, brown sugar is a great substitute.
- Make-ahead tip: Assemble the casserole and make the syrup the night before, then bake fresh in the morning.
- Serving: Serve warm, at room temp, or chilled. Don’t forget to drizzle with piloncillo syrup and top with raisins, pecans, and orange zest.
- Optional toppings: A dusting of cinnamon or powdered sugar adds a nice finish.
- Storage: Leftovers will keep for up to 3 days in the fridge. Reheat in the oven or microwave. Store syrup separately and warm before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Best do ahead breakfast, and better than capirotada, which spouse won’t eat. Make a good dessert too. I used peanuts.
Loved it. Made it exactly as shown.
This looks scrumptious! I also love the dishes you have served it on. Would you please tell me who makes them, as well as the pattern. Thank you.
The French toast to fight for! It can make any day so special. Delicious, yummy and looks absolutley stunning!
This looks oh, so yum and lovely, and not just for Mother’s Day! Father’s Day? My birthday? Your birthday? Okay, just any day? Pinned, and can’t wait to try this soon! Thanks! –G
Nice Information to get healthy easy and fast.
If you can send me some for Mother’s Day,it would be so wonderful. It looks so yummy. Your Mommy.