Thursday, December 29, 2011

Torrejas Especiales (Cuban French Toast)

I do not like French Toast. Seriously.

The eggy taste kills the dish and the soggy bread grosses me out.

I know. Very immature.

Enter Torrejas Especiales, the Cuban version of French Toast that is often served as a dessert.

I never knew that Torrejas were French Toast and if I would have known, there would have been some reluctance to try Recipe #457: Torrejas Especiales.

Good thing I didn't know. These things kill your eggy soggy French Toasts every day of the week.

And if you're just one step ahead of me already and love Torrejas, you've got to try Marta's Stuffed French Toast. She stuffs them with guayaba and cream cheese. Muérete.

- Posted using BlogPress

199: Torrejas Especiales


1 loaf of bread (can use a baguette, egg challah, egg and cinnamon or other similar loaf), sliced
3 egg yolks
1 can evaporated milk
1 cup sugar
1/4 cup dry white cooking wine
1 teaspoon vanilla
1 teaspoon cinnamon powder
4 eggs, beaten
1/2 cup oil

For the syrup:
1 cup sugar
1 cup water
1 rind of a lime
1/2 teaspoon vanilla
1 cinnamon stick

1. Beat the egg yolks and add the evaporated milk, sugar, dry white cooking wine, vanilla and cinnamon.

2. Soak the bread in the egg mixture for a few minutes.

3. Take one slice of bread out from soaking and place in a shallow dish with the beaten eggs. Coat both sides.
4. Place the coated bread in the pan with hot oil.

5. Fry on both sides until golden.
6. While the bread is cooling, bring the ingredients for the syrup up to a boil in a saucepan.

7. Dissolve the sugar and remove from heat.
8. Serve the torrejas cold or warm with the warm syrup.

Makes 16 servings.

- Posted using BlogPress