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This bread, soaked in lime syrup, is a dessert specialty in Cuba.

  • Servings: 12

Source: Martha Stewart Living, September 1998


  • 4 large egg yolks
  • 2 large whole eggs
  • 1 cup sugar
  • 1 12-ounce can (1 1/2 cups) evaporated milk
  • 1/2 cup Grand Marnier (optional)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1 8-ounce loaf stale French bread, cut into 1-inch-thick slices
  • 9 tablespoons unsalted butter
  • Lime Syrup
  • 2 limes


  1. In a large bowl, whisk together egg yolks and whole eggs. Add sugar; whisk to combine. Add evaporated milk, Grand Marnier, if using, vanilla, and cinnamon; whisk to combine. Divide mixture between 2 shallow baking dishes. Place bread in a single layer over mixture in dishes; let bread stand, turning several times, until soaked, about 15 minutes.

  2. In a large skillet, melt half of butter over medium heat. Place soaked bread slices from one baking dish in skillet; cook until golden brown on both sides, 5 to 6 minutes per side. Wash and dry baking dish; return torrejas to clean baking dish. Wipe out skillet, and repeat with remaining slices and dish.

  3. Pour 1 cup lime syrup over bread in each dish. Cover, and chill several hours or overnight, turning several times.

  4. To serve, remove peel and pith from limes. Using a sharp knife, cut out lime sections; discard membranes. Garnish with lime wedges and remaining 1/2 cup lime syrup.

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