Recipe
Cuban Torrejas in Syrup
Grandma's torrejas: bread soaked in milk with dry wine, fried and bathed in cinnamon syrup. Delicious cold, as a dessert or snack.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings12 servings
- DifficultyEasy
A typical grandma recipe, one of those that smells like home. Torrejas are served cold, well bathed in syrup, as a snack or dessert. Enjoy them!
Ingredients
Check off the ingredients you have.
For the syrup
For the torrejas
Method
Syrup
- In a saucepan, dissolve the sugar in the water. Add the cinnamon stick and lemon juice.
- Place the saucepan over medium heat and let it cook.
- To know if it has reached the right point, stir and lift the spoon: an uninterrupted thread must form. Then remove the syrup from the heat and let it cool.
Torrejas
- While the syrup is cooking, cut the bread into slices about 2 cm thick.
- Mix the milk with the ground cinnamon, the pinch of salt, the dry wine and the vanilla.
- Soak the bread slices in that mixture. Do it quickly and without soaking them too much, or the bread will fall apart.
- Beat the eggs and pass the soaked bread through them.
- As you pass them through the egg, fry them in hot oil, turning them over, until they are golden on both sides.
Assembly
- When you finish frying, add 1 tablespoon of dry wine to the syrup and mix well.
- Sprinkle the torrejas with cinnamon and bathe them in syrup to your liking. Serve them cold.
Original video
In Spanish
