Torrejas (french Toast) Recipe

Prepare bread and fillings

Slice brioche/challah into 8 thick slices (about 3/4–1 inch). If slices are not pre-squared, trim crust lightly so they sit flat. Slice the softened cream cheese into 8 equal portions (about 1 oz each). Cut guava paste into 8 thin slabs (about 3/4 oz each) so they spread easily. Lightly butter one side of each bread slice (this helps prevent sogginess and adds browning).

Assemble sandwiches

On 4 bread slices (the unbuttered side up), spread one portion of cream cheese evenly across each. Top each with one guava paste slab. Place the remaining 4 slices on top, buttered-side-out, to form 4 sandwiches. Press gently to seal edges.

Whisk eggs in a shallow wide bowl or pie dish until uniform. Add whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk until sugar is dissolved and mixture is homogeneous and slightly frothy. Taste and adjust cinnamon/sugar if desired.

Let assembled sandwiches rest on a rack for 5 minutes to firm slightly, then dip each sandwich into the custard batter. Submerge for about 15–20 seconds per side, allowing the custard to penetrate but not so long that bread collapses. Lift and let excess drip back into the bowl.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat. Place 2 assembled, custard-dipped sandwiches in the pan (do not crowd). Cook 3–4 minutes per side, or until deep golden brown and warmed through, pressing gently with a spatula for even contact. Add more butter (about 1 teaspoon) as needed between batches. Repeat with remaining sandwiches; keep finished torrejas warm on a baking sheet in a 200°F (95°C) oven while finishing.

While torrejas cook or after, warm maple syrup in a small saucepan over low heat until just simmering. Stir in fresh lime juice to brighten flavor and remove from heat. Do not boil vigorously—just warm through for 1–2 minutes.

To serve, place each torreja on a plate, spoon warm maple syrup over the top, dust with powdered sugar if using, and garnish with fresh berries or mint. Serve immediately while hot.