Cuban-American fusion recipe

Baked Pumpkin Torrejas with Cinnamon

Name: Baked Pumpkin Torrejas with Cinnamon
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Ingredients: 320 g day-old Cuban bread, cut into 8 slices about 2–2.5 cm thick; 180 g cooked pumpkin puree, cold and thick (approximately ¾ cup); 240 ml whole milk (1 US cup, or taza medidora, of 240 ml); 2 large eggs, approximately 100 g without shells; 50 g light brown sugar (approximately ¼ cup); 5 ml vanilla extract (1 teaspoon); 2 g ground cinnamon (approximately 1 teaspoon); 1 small pinch of salt, approximately 0.5 g; 30 g melted butter (approximately 2 tablespoons), divided into 2 equal portions

Cuban bread torrejas soaked in milk, egg and pumpkin puree, then baked in whole slices. A fusion breakfast with cinnamon and vanilla.

CiberCubaNovember 15, 2026

AI-generated image.CiberCuba

Preparation15 min
Cooking35 min
Total time1 h 5 min
Servings8 torrejas; 2 slices per person
DifficultyEasy

These torrejas bring together the bread enjoyed as a snack in Cuba with the pumpkin and cinnamon flavors found in many fall breakfasts in the United States. Prepared in whole slices and baked on a sheet pan, they are ready to bring to the table for a family brunch.

The mixture of milk, egg and pumpkin puree moistens the bread. The slices are then arranged separately so they set on the inside and brown on the outside. This Cuban-American fusion dish is inspired by torrejas and pumpkin French toast.

Ingredients

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For the torrejas

320 g day-old Cuban bread, cut into 8 slices about 2–2.5 cm thick
180 g cooked pumpkin puree, cold and thick (approximately ¾ cup)
240 ml whole milk (1 US cup, or taza medidora, of 240 ml)
2 large eggs, approximately 100 g without shells
50 g light brown sugar (approximately ¼ cup)
5 ml vanilla extract (1 teaspoon)
2 g ground cinnamon (approximately 1 teaspoon)
1 small pinch of salt, approximately 0.5 g
30 g melted butter (approximately 2 tablespoons), divided into 2 equal portions

Method

Prepare the oven and pumpkin soaking mixture

Preheat the oven to 190 °C/375 °F, with top and bottom heat and no fan. Line a large metal baking sheet, approximately 33 × 46 cm/13 × 18 inches, with parchment paper and spread 15 g of melted butter over the paper.
Check that the pumpkin puree is cold and thick. If homemade puree has visible water, let it drain in a fine-mesh strainer and weigh out the 180 g after draining.
In a wide, shallow container, whisk the eggs with the sugar, vanilla, cinnamon and salt. Mix in the pumpkin puree, followed by the milk. Mix until no streaks of egg or large lumps of pumpkin remain.

Soak the slices

Place the bread slices in the mixture, preferably in a single layer. Let them soak for 3–5 minutes on one side, then turn them over and soak the other side for another 3–5 minutes. They should be moist but hold their shape when lifted.
Lift each slice out with a wide spatula, let the excess drain for a few seconds and transfer it to the baking sheet. Leave space between the pieces. Do not pour any leftover soaking mixture onto the baking sheet.
Brush the tops with the remaining 15 g of melted butter, divided among the 8 slices.

Bake and serve

Bake on the center rack for 18 minutes. When the bottoms have set and are beginning to brown, turn the slices over with a wide spatula.
Bake for another 12–17 minutes, until the torrejas are golden and the centers have set. If using a kitchen thermometer, check that the inside of one of the thickest slices reaches at least 71 °C/160 °F.
Let rest for 5 minutes and serve 2 torrejas per person. They should hold their shape as slices, with golden edges and a moist crumb.

Tips and variations

Total time. Allow 15 minutes for preparation, up to 10 minutes for soaking, 35 minutes for baking and 5 minutes for resting: 1 hour and 5 minutes. This timing assumes the pumpkin puree is already cooked and cold; it does not include roasting or boiling a pumpkin from scratch.

What to buy in the United States. Look for pumpkin puree without sugar or spices. Pumpkin pie filling is sweetened and spiced, so it is not a direct substitute at these quantities. The reference cups are 240 ml and the teaspoons are 5 ml; equivalents for solid ingredients are approximate.

Bread and soaking. Day-old Cuban bread holds its shape better. If you don't have it, use a firm-crumbed white bread loaf and stick to the specified weight and thickness. Softer bread may need less time in the soaking mixture; remove it as soon as it is moist and still easy to handle.

To keep the slices intact. Bake the pieces separately and drain off the excess before transferring them to the baking sheet. The leftover mixture contains raw egg: discard it after soaking and do not use it as a sauce.

Storage and reheating. Refrigerate the torrejas in a shallow container at 4 °C/40 °F or below within 2 hours of cooking, or within 1 hour if the ambient temperature is above 32 °C/90 °F. Eat within 3 days. Reheat portions in the oven at 175 °C/350 °F until the center reaches 74 °C/165 °F; the time will depend on their thickness and how cold they are.