CUBAN BREAD TORREJAS
Make and share this Cuban Bread Torrejas recipe from Food.com.
Provided by Food.com
Categories Breads
Time 40m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- For the cream cheese sauce:
- Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.
- For the guava syrup:
- Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
- For the cookie sugar:
- Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
- For the torrejas:
- Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard mixture into a pie pan.
- Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.
- Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.
- To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.
Nutrition Facts : Calories 1300.3, Fat 99.3, SaturatedFat 57.4, Cholesterol 560.6, Sodium 1166.9, Carbohydrate 80.2, Sugar 71.4, Protein 24.9
CUBAN TORREJAS WITH GUAVA-MAPLE SYRUP AND CREAM CHEESE WHIPPED CREAM
Steps:
- For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.
- For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.
- For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.
- To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig.
TOREJAS(CUBAN-VERSION OF FRENCH TOAST)
These used to be served as a dessert en Noche Buena(Good Night)when the families would gather together and then go to La Misa del Gallo- Midnight Mass)Before Castro. A lot of the Cubans brought that tradition to Miami, where they could celebrate without the fear of being arrested for practicing Catholicism and eating food that was bought on the black market. This is the way the Cubans of before have adapted this recipe to the convenience of their cooking here in Miami or the USA and then I took some poetic license, as well.
Provided by Manami
Categories Breakfast
Time 25m
Yield 6-8 slices
Number Of Ingredients 10
Steps:
- Make sure the bread is stale, leave it out on a cookie sheet, to dry the day before.
- Preheat the oven to 375ºF. Lightly grease baking sheet; set aside.
- In medium-sized bowl; whisk ingredients to blend and then fold in almonds or other nuts, if using.
- Dip or soak each slice well in egg/milk mixture. Soak throughly, about 5 minutes. Shake off excess liquid and then lay on cookies sheet.
- Arrange the slices in a single layer on the prepared cookie sheet and bake for 10-14 minutes, until medium golden brown and crusty on the top.(But still moist and custard-like in the middle).
- Serve warm with powdered sugar, sugar syrup, fruit syrup or maple syrup(tastes awesome with pineapple preserves with chopped macadamia nuts instead of almonds. Also, banana liqueur with banana slices & nuts).
- Enjoy, as you watch the scale's numbers increase!
Nutrition Facts : Calories 242.2, Fat 15.4, SaturatedFat 8.7, Cholesterol 169.1, Sodium 73.9, Carbohydrate 19.7, Fiber 0.3, Sugar 16.9, Protein 5.8
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