The best torrejas are made with thickly sliced, dense artisanally made bread
1 lb dense, artisanal bread, stale (500 gr)
1/2 cup half & half (120ml)
Ground cinnamon for garnish
8oz regular sour cream (227gr)
1/4 cup guava nectar (60ml)
1/4 cup brown sugar (50gr)
1 banana, sliced
1 cup chopped papaya (140gr)
1/4 cup sweetened coconut, toasted for 2 minutes under a heated broiler (15gr)
Heat a griddle on the stove over medium flame.
Meanwhile, slice the bread into thick slices. Whip together the half & half and eggs in a shallow pie plate. Place the slices of bread in the egg mixture, and turn so that both sides are soaked. Place each slice of bread on the heated griddle, and toast until golden, about 2-3 minutes on each side. Remove from the heat and keep warm. Dust with ground cinnamon.
Whisk together the guava nectar, brown sugar and sour cream. Spoon the flavored sour cream over each serving of the torrejas, and garnish with the sliced fruit and toasted coconut.
Substitute 1 cup chopped pineapple (225gr) instead of papaya