Ingredients
-
-
1/2
-
1
-
2
-
2
-
1
-
1
-
-
17 1/2
-
12
-
1
-
-
2
-
1
-
1
Directions
Cuban Bread Torrejas,Recipe courtesy of Eating House,Recipe courtesy of Eating House
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Steps
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1
Done
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For the Cream Cheese Sauce: |
|
2
Done
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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. |
|
3
Done
|
For the Guava Syrup: |
|
4
Done
|
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. |
|
5
Done
|
For the Cookie Sugar: |
|
6
Done
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Pulse the Maria Cookies in a Food Processor Until Crumbled. Add the Brown Sugar and Salt and Pulse to Combine. |
|
7
Done
|
For the Torrejas: |
|
8
Done
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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. |
|
9
Done
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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. |
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10
Done
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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. |
|
11
Done
|
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. |
