My Big, Fat, Cuban Family Torrejas Recipe with Guava and Cream Cheese Stuffing

Family: “Yay! Guava paste and cream cheese! You’re making Refugiados, aren’t you?”

Me: “Good guess. No. I’m making This-Up-As-I-Go.” =D

If there is anything we Cubans love more than our coladitos 12 times a day, it is a new use for guava. Preferably with cream cheese.

I decided to do a brunch for my family.

So I decided I’d make "torrejas." (a type of Cuban French Toast)

And then I had A Thought.

What if I STUFFED them with guava and cream cheese?

Oh, Baby!

My Big, Fat, Cuban Family Torrejas Recipe

  • 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 MBFCF Torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava.

Added plus: because of the gooey, melted guava they don't even need syrup!  Serve with a sweet, hot cafecito.

“De aqui pa’l cielo.”  ;-)

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