Stuffed French Toast, Cuban Style - A Love Story and A Giveaway

Breakfast is my very favorite meal.

There. I said it.

I love eggs and bacon and toast and orange juice and anything with maple syrup on it. I love my hot coffee. And I love crispy sausage. Dutch babies? Love them. And don't even get me started on my love for hash browns and homestyle potatoes!

In fact, if left to my own devices, I would find a way to have breakfast for every meal of the day, but that's not important right now. (Well, breakfast food...oh, you know what I mean.)

A couple of years ago I was messing with an idea to make stuffed french toast. Then I remembered Cuban torrejas (TOH-RAY-HAAS), which are basically a form of pain perdu, only I stuffed them with guava and cream cheese. (Oh, yes, I did.)

Then I got an email from my friend, Ana Quincoces Rodriguez. She was working on a cookbook and she saw my recipe for torrejas on Babalú. She wanted to know if it was my own recipe (Yes!) and could she include it in her new cookbook? (Umm....YES!)

The only stipulation I had was that she give me credit in her new book and she did just that. We decided that instead of calling it Torrejas a lo Refugiado, which is what I originally called my creation, that she would call it (appropriately) My Big, Fat, Cuban Torrejas. (Has a nice ring to it, don't you think?)

Her Cuban cookbook is called Sabor! and every single recipe I've tried totally tastes as it should. (Thank you, Ana!) It's destined to become a classic in the Cuban Cookbook World.

And when you get your hands on this fabulous cookbook, please turn to page 204 - 205, where you'll find this:

Torrejas recipe


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.
Spread guava & cream cheese on bread

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.

Torrejas prep

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)

Bake torrejas

The Torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava. Serve with a sweet, hot cafecito.

“De aqui pa’l cielo.”

Thanks for that, Marta. But what's your point?

The good folks at Running Press Cooks! (the publishers of Ana's fabulous cookbook) sent me a copy that I'm going to giveaway. I know. Shut up.


So, to enter this comment drawing, answer the following question:

  • What's your favorite breakfast food?

Leave a comment on this post and I'll choose a winner on Monday, August 2nd at 11:00 am.

Can you guess what my answer would be? =D