Tres Leches French Toast

Tres Leches French Toast
Tres leches is a divine combination of 3 types of milk: Evaporated milk, sweetened condensed milk, and heavy cream. Your Sunday morning brunch will never be the same once you serve this French Toast! Who said you can't have dessert for breakfast!?
Recipe type: Breakfast, Dessert
Cuisine: Fusion
  • can of evaporated milk 1 (12 ounce)
  • can of sweetened condensed milk ½ (of 14 ounce)
  • vanilla, divided 2 teaspoons
  • eggs 5
  • salt ½ teaspoon
  • heavy cream 1 cup
  • slices of large white bread (1"), like Italian 10 to 12
  • sugar ⅓ cup
  • butter for frying
  • dulce de leche for drizzling, optional
  1. In a large bowl whisk together evaporated milk, sweetened condensed milk, 1 teaspoon vanilla, eggs, and salt until combined.
  2. Place liquid in a wide re-sealable container and press slices of bread inside the container until they absorb some liquid.
  3. Place in the refrigerator for 30 minute, turning over bread half way through.
  4. In the meantime prepare the topping by placing the heavy cream, sugar, and remaining teaspoon of vanilla in a stand mixer.
  5. Using the whisk attachment, whisk together until stiff peaks are formed.
  6. Refrigerate whipped cream until ready to serve.
  7. Add a few pads of butter to an IMUSA NON-STICK GRIDDLE on medium-low heat and once melted cook the slices of toast for 3-4 minutes on each side, until golden brown.
  8. Plate two French toasts and add a spoonfuls of whipped cream on top of the toast. Drizzle with dulce de leche, if desired, and serve immediately as the topping will melt quickly.

Cuban Hamburger

Cuban Hamburger
A traditional Cuban hamburger (also known as 'Fritas') is a mix of ground beef and chorizo with seasonings (paprika!) and crunchy potatoes! The origins of the Cuban hamburger are from 1930s Cuba where it was a popular street food.
Recipe type: Lunch, Dinner
Cuisine: Fusion
  • half-and-half or evaporated milk ¼ cup
  • fresh white bread crumbs ¼ cup
  • sweet or smoked paprika 1¼ teaspoons
  • chili sauce or ketchup 2 tablespoons
  • Worcestershire sauce 2 tablespoons
  • egg 1
  • lean ground beef 1 pound
  • ground Spanish chorizo sausage ½ pound
  • salt ½ teaspoon
  • pepper ½ teaspoon
  • olive oil 3 tablespoons
  • small, round potato or soft dinner rolls 10 to 12
  • Ketchup
  • Mayonnaise
  • French fried potatoes
  1. Combine the half-and-half, bread crumbs, paprika, Worcestershire sauce, and chili sauce in a bowl. Add the egg and stir with a whisk beater.
  2. In another bowl, combine the beef, chorizo, salt, and pepper. Add the half-and-half mixture and combine by lightly kneading the ingredients with your hands.
  3. Divide the meat into 10 or 12 equally sized balls; flatten each to about a 1⁄2-inch thickness. You may choose to flatten the meat balls with your IMUSA TOSTONERA.
  4. Heat the oil in your IMUSA SAUTE PAN over medium-high heat. You may also use your IMUSA NON-STICK GRIDDLE. Add the meat patties and fry for 4 to 5 minutes per side, until the burgers are cooked to your desired doneness.
  5. Place each burger inside a soft warm roll and top with a little ketchup and mayonnaise. Serve with a ton of thin, crispy fries.

Reuben Cuban Pressed Sandwich

Reuben Cuban Pressed Sandwich
This recipe is a fun take on the traditional Cuban pressed sandwich, adding in a twist with sauerkraut and thousand island dressing!
Recipe type: Lunch, Dinner, Snack
Cuisine: Caribbean
  • Roasted pork ½ Lbs
  • Ham ½ Lbs
  • Swiss cheese 4 Oz.
  • Sauerkraut 2½ Cups
  • Bottled thousand island dressing 5 Tbsp
  • Hotdog buns
  1. Preheat your IMUSA SANDWICH PRESS.
  2. In the meantime cut hotdog buns all the way through until you have two separate pieces. Divide pork evenly on one half of bread.
  3. Spread 1⁄2 cup sauerkraut on top of each slice of pork. Evenly disperse the ham and cheese on top of the sauerkraut and top with the bun.
  4. Place sandwiches on the IMUSA SANDWICH PRESS and gently press down, making sure that the sandwiches don’t move.
  5. Toast for about 3 minutes, or until cheese is fully melted.
  6. Remove and open each sandwich and generously spread a spoonful of thousand island dressing. Cut in half with a serrated knife and serve immediately.
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