Recipe courtesy of Eating House
Show: Unique Eats
Episode: Reinvention
Print
Cuban Bread Torrejas
Total:
40 min
Active:
40 min
Yield:
2 servings
Level:
Intermediate
Total:
40 min
Active:
40 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Cream Cheese Sauce:
  • 1/2 cup half-and-half
  • 1 cup cream cheese 
  • 2 ounces sour cream 
  • 2 ounces condensed milk 
  • 1 teaspoon vanilla extract
  • 1 pinch salt 
Guava Syrup:
  • 17 1/2 ounces guava paste
  • 12 ounces cream soda, such as Ironbeer
  • Pinch salt 
Maria Cookie Sugar:
  • 2 ounces Maria cookies
  • 1 ounce brown sugar 
  • Pinch salt
Torrejas:
  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons sugar 
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt 
  • Four 1-inch-thick slices stale Cuban bread
  • 4 tablespoons unsalted butter
  • Powdered sugar, for dusting (optional)

Directions

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. It has not been tested for home use.

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