Saturday, October 06, 2007

Cuban French Toast

This is the Cuban version of French Toast, with a lot of syrup and very sweet.
Serving Size: 12 slices


1 loaf Cuban bread
4 whole eggs
3 egg yolks
1 cup evap. milk
1 cup granulated sugar
1 tspn vanilla extract
1/2 tspn grated nutmeg
1 tspn cinnamon

1/2 tspn vanilla extract
1 cup granulated sugar
1 cinnamon stick
1 cup water
zest of lemon

Beat the egg yolks in a large bowl. Mix in the milk, sugar, vanilla extract, nutmeg and cinnamon. Cut the bread into one inch deep slices. You may use a french baguette bread if Cuban bread is not available. Make sure the bread is stale (hard).

Preheat the oven to 375 degrees. Dip each slice of bread into the bowl, soaking thoroughly for a few minutes on both sides. In a separate bowl, beat the 4 eggs. After dipping each slice of bread in the first bowl, dip it into the egg bowl. Place slices on a greased baking sheet. Bake for 10 minutes or until medium golden brown.

Mix thoroughly the ingredients for the syrup in a bowl. Pour syrup on top and serve warm. Sprinkle some powdered sugar.

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