Ingredients
- 4 whole eggs, large grade a
- 1 teaspoon ground canela (ground cinnamon may be substituted)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoon flor de caña rum (any dark rum may be substituted)
- 1/4 cup milk
- 1 cup heavy cream
- 1 loaf cuban-style bread, at least 18 inches long (best results if bread is a couple of days old but still store-wrapped or covered)
- 2 tablespoon unsalted butter
- 1/2 cup Nicaraguan Mombacho honey
Preparation
Baking Directions:
In a mixing bowl, combine eggs, canela, .
5cup sugar, vanilla, salt and rum.
Whisk with a whip until all ingredients come together, approximately 30 seconds.
Add milk and cream and whisk an additional 30 seconds until all ingredients come together.
Reserve batter at room temperature while preparing the bread.
Cut the bread on the bias into 1-inch pieces, with length not exceeding 5 inches.
Place butter in a 12-inch sauté pan over medium heat.
Allow the pan to heat for approximately 1-2 minutes.
Completely submerge the bread in the reserved batter for approximately 30 seconds; if the bread is oversoaked, the resulting torrejas will be mushy and undercooked.
Place the soaked bread in the pan and allow the bread to brown, approximately 1-2 minutes per side, until dark golden brown.
Place the torrejas on a plate or serving tray.
Sprinkle with remaining 2 tablespoons of powdered sugar using a metal mesh sifter.
Top with Nicaraguan honey.
