Torrejas In Syrup Recipes

CUBAN TORREJAS WITH GUAVA-MAPLE SYRUP AND CREAM CHEESE WHIPPED CREAM

Steps:

• For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.
• For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.
• For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.
• To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig.

TORRIJAS: SPANISH STYLE FRENCH TOAST WITH CINNAMON AND HONEY

Steps:

• Bring the milk, ½ cup of sugar, lemon and orange peel, and spices (cardamom seeds and star anise) to a slow simmer.
• Cut the bread in thick slices.
• When the milk mixture has been simmering for about 15 minutes, turn off the heat and soak the slices of bread in this mixture. Be careful not to completely wet them to the point that they will break apart, but try to get them to absorb as much milk as possible.
• Let the slices of wet bread rest and cool (some liquid may be lost).
• Beat the eggs in a shallow bowl and dip the bread slices in the egg mixture. In the meantime, heat up about ½ an inch of the olive oil in a deep, heavy pan on medium-high heat.
• Fry the slices two by two, flipping them halfway so that both sides are nice and crisp.
• Let the torrijas rest on paper towels to absorb excess oil. In another bowl mix the remaining sugar (1/2 cup) with the cinnamon.
• Cover the slices in the cinnamon sugar mixture and reserve.
• Finally, make the syrup. Take the remaining cinnamon and sugar from coating the torrijas and add it to a medium-sized pot. Add a bit more sugar to completely cover the bottom of the pot if necessary.
• Add 2 cups of warm water to the sugar and bring it to a boil.
• Add the honey (you can add more or less depending on preference).
• Allow the syrup to simmer for about 30 minutes until it reduces to a syrup-like consistency. It won't be a very thick syrup, but it shouldn't be too watery.
• Take the syrup off of the heat and after about 15 minutes spoon it over the French toast. The torrijas should be completely soaked in syrup. Allow them to completely cool before putting them into the refrigerator.
• Refrigerate the torrijas for at least 4 hours, but preferably overnight.
• Enjoy within two or three days for best quality! (I doubt they'll last that long anyway!)

TORREJAS

Steps:

• Boil the milk with the cinnamon stick.
• Remove from heat. Let cool and let cinnamon steep for 30 minutes.
• Cut the brioche bread into 1-inch (2,5 cm) thick slices.
• Separate the eggs.
• Beat the egg whites, then incorporate the yolks and the flour.
• Heat a generous amount of oil or margarine in a skillet over medium heat.
• Dip the slices of bread quickly in the milk.
• Then dip them in the egg and flour mixture.
• Add to the skillet and fry on both sides without burning. The oil or margarine should be at around 340 F / 170 C.
• Place all the ingredients in a non-stick pan.
• Boil over low heat for a few minutes until the panela dissolves and until a thick syrup is obtained (about 10 to 15 minutes).
• Remove from heat and let cool slightly. The liquid will thicken a little more during cooling.

CUBAN BREAD TORREJAS

Steps:

• For the cream cheese sauce:
• 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.
• For the guava syrup:
• 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.
• For the cookie sugar:
• Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
• For the torrejas:
• 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.
• 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.
• 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.
• 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.

HONDURAS TORREJAS ( LADYFINGERS IN SYRUP)

Steps:

• Boil sugar, water, and cinnamon together about 10 minutes.
• Arrange ladyfingers in shallow dish.
• Pour syrup over and let stand for at least 5 minutes before serving.
• Serve hot.
• Makes 4 to 6 servings.

SPANISH TORRIJAS RECIPE

Steps:

• 1. Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk. 2. Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get. 4. Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg. 5. Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown. 6. Put the bread on a paper towelOnce the bread is done take it out and put it for a few minutes on a paper towel. 7. Dunk the bread in a sugar & cinnamon mixture Mix sugar and cinnamon on a deep plate and dunk the bread slices into it. 8. Enjoy your home-made Spanish Torrijas!

TORREJAS

Steps:

• In a large bowl, whisk together egg yolks and whole eggs. Add sugar; whisk to combine. Add evaporated milk, Grand Marnier, if using, vanilla, and cinnamon; whisk to combine. Divide mixture between 2 shallow baking dishes. Place bread in a single layer over mixture in dishes; let bread stand, turning several times, until soaked, about 15 minutes.
• In a large skillet, melt half of butter over medium heat. Place soaked bread slices from one baking dish in skillet; cook until golden brown on both sides, 5 to 6 minutes per side. Wash and dry baking dish; return torrejas to clean baking dish. Wipe out skillet, and repeat with remaining slices and dish.
• Pour 1 cup lime syrup over bread in each dish. Cover, and chill several hours or overnight, turning several times.
• To serve, remove peel and pith from limes. Using a sharp knife, cut out lime sections; discard membranes. Garnish with lime wedges and remaining 1/2 cup lime syrup.