I have a friend, Ana Quincoces (don’t-hate-me-because-I’m-beautiful) Rodriguez who has a fabulous Cuban cookbook called Sabor! A Passion for Cuban Cuisine. It’s gorgeous, just like Ana, with beautiful color photos throughout.

I bring this to your attention for a couple of reasons:
A) Because if you love Cuban food, you’re going to want to own this book.
B) Because if you turn to page 204-205 of this fabulous cookbook, you’ll find this:

Yes, that’s my recipe for the aptly named My Big, Fat, Cuban Torrejas. I’m telling you, Ana knows Cuban food! =D

For those who don’t know: Torrejas as a type of French toast, which are stuffed, fried and then baked and are to die for!

As you’ve probably gathered by now, I love any excuse to eat guava (or leche condensada too, but that’s not important right now).

And so I concocted an amazing (if I do say so myself!) brunch item based on my love of all things guayaba.

My Big, Fat, Cuban Torrejas

4 egg yolks
1 cup whole milk
2 Tbsp. Sugar
1 tsp. Cinnamon
1 tsp. Vanilla extract
3 whole eggs, beaten
Vegetable oil (for frying)
Guava paste cut into (about 20) slices
12 oz. tub of cream cheese
8 slices of thick bread. (I found something called Texas Toast – extra thick bread, but pan Cubano works well too.)
Powdered sugar

1. Whisk together: the egg yolks, milk, sugar, cinnamon, and vanilla. Mix thoroughly and set aside.
2. In a separate bowl, whisk together the 3 whole eggs.
3. Spread each slice of bread generously with the cream cheese.
4. Place about 4 or 5 slices of the guava paste on the bread to make a sandwich.

5. Heat the oil in a large frying pan or griddle. (use enough to just cover the surface)
6. Create an “assembly line” – quickly dip the sandwiches in the egg/milk/cinnamon mixture.
7. Take the soaked sandwich and dip into the beaten egg mixture.

8. Fry these in the hot oil – just until brown, turning once.
9. Place the fried sandwiches in a baking dish and place in a hot oven 400° for about 10 minutes, or just until the guava melts.

10. Dust with powdered sugar and slice into quarters. (Or halves if you think you can handle it. =D)

The torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava. No syrup necessary. The sticky sweetness of the melted guava makes it juicy enough.
Serve with a sweet, hot cafécito.

“De aqui p’al cielo.”

(previously posted on Babalú blog and My big, fat, Cuban family.)