Cuban Bread Torrejas

Recipe courtesy of Eating House
Show: Unique Eats Episode: Reinvention
TOTAL TIME: 50 min
Prep: 40 min
Inactive Prep: --
Cook: 10 min
YIELD: 2 servings
LEVEL: Intermediate


  • 2 ounces condensed milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
    • 17 1/2 ounces guava paste
    • 12 ounces cream soda, such as Ironbeer
    • Pinch salt
      • 2 ounces Maria cookies
      • 1 ounce brown sugar
      • Pinch salt
        • 1 cup half-and-half
        • 3 large eggs
        • 2 tablespoons sugar
        • 1 teaspoon vanilla extract
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        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.

        This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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