Torrejas Cubans
This Torrejas Cubanas offers a delightful Cuban twist on the classic French toast, featuring slices of bread soaked in a sweet, spiced custard, fried to golden perfection.
Equipment
- Medium-sized frying pan
- 2 deep plates or bowls
- Fork for mixing
- Spoon
- Paper towels for draining
- Saucepan for syrup
- Serving dish
Ingredients
- Special bread (can be sliced bread), cut into medium-thick slices
- 2 eggs
- 2 cups of milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 star anise
- 1 cinnamon stick
- 1 1/2 cups of water
- 2 cups white sugar
- Vegetable oil or another mild-flavored oil for frying
Instructions
- Cut the bread into medium-thick slices. Ensure they aren’t too thin to prevent them from falling apart.
- In a deep plate or bowl, combine the milk, wine, ground cinnamon, nutmeg, and ½ cup of sugar. Stir well and set aside.
- In another similar container, beat the eggs lightly with a fork.
- Dip each bread slice first into the milk mixture, ensuring even absorption, and then into the egg mixture.
- Heat a generous amount of oil in a frying pan over high heat. Fry the bread slices until golden brown on both sides.
- Once fried, place the torrijas on paper towels to drain excess oil.
- While the bread cools, prepare the syrup. Combine the remaining sugar, water, star anise, cinnamon stick, and wine in a saucepan. Cook over medium heat until it boils, and the syrup slightly thickens.
- Pour the warm (not hot) syrup over the fried torrijas. For a cooler dessert, you can refrigerate them for 5-10 minutes.
- Enjoy your Torrijas in Syrup, a perfect treat for any special occasion!
Video
Notes
- Bread Choice: Traditional torrijas are made with slightly stale bread, as they soaks up the milk and egg mixture without falling apart. If using fresh bread, lightly toast it to improve absorption and maintain structure.
- SyrupFlavor Variation: Feel free to infuse the syrup with additional flavors like orange peel, lemon zest, or vanilla to add a unique twist to the traditional recipe.
- Oil Temperature: Ensure the oil is hot enough before frying the bread. If the oil is not hot enough, the bread will absorb too much, making it greasy. Conversely, if it's too hot, the bread will brown too quickly without cooking through.
- Calories: 300-350 kcal
- Total Fat: 10-15 g
- Saturated Fat: 2-3 g
- Cholesterol: 95-100 mg
- Sodium: 150-200 mg
- Total Carbohydrates: 45-50 g
- Dietary Fiber: 1-2 g
- Sugars: 20-25 g
- Protein: 6-8 g