Authentic Cuban Torrejas
Authentic Cuban Torrejas
Ingredients
For the Torrejas
- 1 loaf Cuban bread, sliced thick
- 2 1/2 cups milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 strip lemon peel
- 1 pinch salt
- 4 eggs
- 2 cups vegetable oil, for frying, as needed
For the Syrup
- 1 cup water
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 2 star anise
Instructions
- 1
Slice the Cuban bread into thick pieces, approximately 1 inch thick, and set aside.
⏱️ 2 min
- 2
In a medium saucepan, combine the milk, 1/2 cup granulated sugar, 1 cinnamon stick, and the lemon peel strip. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. Do not allow it to boil. Once simmering, carefully pour the warm milk mixture into a shallow dish.
⏱️ 8 min
- 3
In a separate medium bowl, crack the 4 eggs and add a pinch of salt. Whisk the eggs thoroughly until they are well combined and slightly frothy.
⏱️ 3 min
- 4
Heat a generous amount of vegetable oil (about 1 1/2 to 2 inches deep) in a large pan or skillet over medium heat until it reaches approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
While the oil is heating, prepare the syrup. In a clean small saucepan, combine the water, 3/4 cup granulated sugar, 1 cinnamon stick, and 2 star anise. Bring the mixture to a boil over medium heat, stirring continuously until all the sugar has completely dissolved. Reduce heat to low and keep warm.
⏱️ 7 min
- 6
Take each thick slice of Cuban bread and dip it into the warm milk mixture, ensuring both sides are fully saturated. Immediately transfer the milk-soaked bread slice into the whisked egg mixture, coating both sides evenly.
⏱️ 5 min
- 7
Carefully place the egg-coated bread slices into the hot oil. Fry for 2-3 minutes per side, or until they turn a beautiful golden brown. Work in batches to avoid overcrowding the pan.
⏱️ 10 min
- 8
Remove the fried torrejas from the pan and place them on a wire rack positioned over a baking sheet to drain any excess oil.
⏱️ 2 min
- 9
Once all the torrejas are fried and draining, pour the hot syrup evenly over them while they are still on the wire rack.
⏱️ 3 min
- 10
Serve the Authentic Cuban Torrejas immediately. Optionally, garnish with additional cinnamon sticks and star anise for presentation.
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Torrejas
For the Torrejas
- 1 loaf Cuban bread, sliced thick
- 2 1/2 cups milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 strip lemon peel
- 1 pinch salt
- 4 eggs
- 2 cups vegetable oil, for frying, as needed
For the Syrup
- 1 cup water
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 2 star anise
Instructions
- 1
Slice the Cuban bread into thick pieces, approximately 1 inch thick, and set aside.
⏱️ 2 min - 2
In a medium saucepan, combine the milk, 1/2 cup granulated sugar, 1 cinnamon stick, and the lemon peel strip. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. Do not allow it to boil. Once simmering, carefully pour the warm milk mixture into a shallow dish.
⏱️ 8 min - 3
In a separate medium bowl, crack the 4 eggs and add a pinch of salt. Whisk the eggs thoroughly until they are well combined and slightly frothy.
⏱️ 3 min - 4
Heat a generous amount of vegetable oil (about 1 1/2 to 2 inches deep) in a large pan or skillet over medium heat until it reaches approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
While the oil is heating, prepare the syrup. In a clean small saucepan, combine the water, 3/4 cup granulated sugar, 1 cinnamon stick, and 2 star anise. Bring the mixture to a boil over medium heat, stirring continuously until all the sugar has completely dissolved. Reduce heat to low and keep warm.
⏱️ 7 min - 6
Take each thick slice of Cuban bread and dip it into the warm milk mixture, ensuring both sides are fully saturated. Immediately transfer the milk-soaked bread slice into the whisked egg mixture, coating both sides evenly.
⏱️ 5 min - 7
Carefully place the egg-coated bread slices into the hot oil. Fry for 2-3 minutes per side, or until they turn a beautiful golden brown. Work in batches to avoid overcrowding the pan.
⏱️ 10 min - 8
Remove the fried torrejas from the pan and place them on a wire rack positioned over a baking sheet to drain any excess oil.
⏱️ 2 min - 9
Once all the torrejas are fried and draining, pour the hot syrup evenly over them while they are still on the wire rack.
⏱️ 3 min - 10
Serve the Authentic Cuban Torrejas immediately. Optionally, garnish with additional cinnamon sticks and star anise for presentation.