Torrejas
- Apr 29
- 2 min read
Updated: May 4
CUBAN FRENCH TOAST
Torrejas are the perfect thing to make when you have stale left over Cuban bread. I also prefer the flavor of sherry wine over the traditional dry cooking wine.
Ingredients
1 loaf Cuban bread, sliced 1 ½ in thick, left out to dry
3 egg yolks
1 12 oz can evaporated milk
½ cup milk
1 cup sugar
¼ cup sherry wine
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
4 eggs
Vegetable oil to fry Alimbar
2 cups sugar
2 cups water
1lime peel
2 cinnamon sticks
1 teaspoon vanilla
Make the Alimbar. In a saucepan, add sugar, water, lime peel, and cinnamon sticks. Turn on to medium heat. When the Alimbar starts to boil, turn off and set aside to cool. Add vanilla extract.
In a medium bowl, add egg yolks. Whisk well. Add evaporated milk, milk, sugar, sherry wine, cinnamon, vanilla extract, and salt. Whisk until well combined.
In a small bowl, add 4 eggs and whisk well until smooth.
In a large sauté pan or frying pan, add vegetable oil, about ½ an inch deep. Turn on to medium heat
Work in small batches. Set up a wire rack with a pan underneath to drain the Torrejas. Set up a small sheet pan to soak the bread.
Right before the oil gets hot, take 2-3 pieces of bread, depending how many fit in your pan to fry without overcrowding them, submerge them into the custard mix, drain well, and then let them soak on the sheet pan. If you do them all at once, the bread will fall apart easily. To fry, take the soaked bread and dip them into the egg. Let it drain well, then carefully place in the oil to fry. While frying, soak the next pieces of bread to get them ready for the next batch to fry.
Fry until golden bread, flip, then fry the other side. Once done, remove from the pan and drain on the wire rack. Continue this process until they are all done.
Place the Torrejas in a deep container and pour the cooled Alimbar to soak up. If you like them warm, serve immediately. If you enjoy them cold, cover and refrigerate for at least 4 hours.
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