Recipe
Grandma's Torrejas
Cuban torrejas: bread soaked in cinnamon and lemon milk, fried golden, and covered in syrup. The classic make-do dessert.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings10 servings
- DifficultyEasy
Torrejas are a very popular dessert in Cuba. They are not eaten very frequently because their ingredients are difficult to find and, above all, because they consume a lot of oil when frying them. Nevertheless, they enjoy immense popularity and are made as a recipe for using up old bread.
Ingredients
Check off the ingredients you have.
For the torrejas
For the syrup
Method
For the torrejas
- Bring ½ liter of milk to a boil with the sugar, cinnamon stick, and lemon zest.
- When boiling, remove from heat and add the rum or liquor and the teaspoon of vanilla. If the cinnamon has broken up too much, strain the milk.
CiberCuba - Cut the bread into slices about one finger thick and place them on a tray.
- Soak them in the infused milk, without letting them get too soggy so they do not fall apart later.
- Heat plenty of oil in a deep skillet.
- Beat the eggs with a little milk to make them softer in consistency.
- Pass each slice of milk-soaked bread through the beaten egg and fry it in very hot oil, one by one.
CiberCuba - When it turns golden brown, flip it over and fry the other side. Remove it and fry the next one.
- Drain the torrejas on absorbent paper and set aside.
For the syrup
- Place the water, sugar, cinnamon, and lemon or orange peel in a saucepan.
- Let it simmer over low heat until it begins to thicken.
CiberCuba - It is ready when, upon lifting the spoon, a thread of syrup forms, or when touching it sticks to your fingers. Remove from heat.
Assembly and storage
- Wait for the torrejas to cool down and place them in a container.
- Pour the syrup over them until covered and store in the refrigerator. Enjoy!
CiberCuba
