Café Con Leche Torrejas
Cuban Bread, Streusel, Powdered Sugar
Chef Giorgio Rapicavoli of Glass & Vine | Washington, D.C.
Yield: 4 to 6 servings
Adapted by StarChefs | October 2018
INGREDIENTS
Streusel:
1½ ounces butter
½ cup Maria cookie crumbs
2 tablespoons brown sugar
½ teaspoon vanilla extract
1 pinch salt
Café con Leche Sauce:
1 cup condensed milk
¼ cup milk
¼ cup freshly brewed Nespresso
½ teaspoon vanilla extract
1 pinch salt
To Assemble and Serve:
1 cup half and half
3 eggs
2 tablespoons sugar
¼ teaspoon salt
1 loaf cuban bread, cut into 1½-inch slices, air-dried 1 to 2 hours
Butter
Powdered sugar
METHOD
For the Streusel:
Heat oven to 350°F. In a small saucepan over medium heat, brown butter. Pour into a medium bowl and let cool slightly. Add remaining ingredients and use a fork to combine. When mixture resembles wet sand, spread onto a parchment-lined sheet tray. Bake 10 to 15 minutes; remove from oven and cool.
For the Café con Leche Sauce:
In a bowl, whisk to combine all ingredients. Hold at room temperature.
To Assemble and Serve:
Heat oven to 400°F. In a large bowl, whisk to combine half and half, eggs, sugar, and salt. Submerge each bread slice in mixture for 30 seconds; drain on a sheet tray lined with a wire rack. In a nonstick griddle over medium-low heat, melt some butter and cook soaked bread until golden brown, about 2 to 3 minutes per side. Transfer torrejas to another lined tray and bake 10 to 12 minutes. Plate 3 to 4 pieces of the torrejas per serving. Drizzle with Café con Leche Sauce and garnish with Streusel and powdered sugar.
