Cibercuba Cocina
Torrejas in syrup Photo © Cibercuba Cocina

Cuban torrejas in syrup

Preparation time:
45 min
This, experts in the matter say, is a dessert. But the truth is that they are welcome at any time.


  • 2 cups of water
  • 2 cups of sugar
  • 4 pieces of cinnamon stick
  • 1 teaspoon lemon juice


  • ½ pound of bread
  • 1 ¼ cups of milk
  • 3 eggs
  • ground cinnamon to taste
  • 1 pinch of salt
  • ½ cup of sugar
  • 3 tablespoons dry wine
  • ½ teaspoon vanilla
First we will make the syrup. Dilute the sugar in the water. Add the cinnamon stick and lemon. Put everything in a saucepan over medium heat. While the syrup is cooking, cut the bread into approximately 2cm slices. Mix milk, cinnamon powder, pinch of salt, dry wine and vanilla. Soak the bread slices in that mixture. You must act quickly or the bread will fall apart. Don't get it too wet. Then pass the wet bread through the 3 beaten eggs. I suggest that as you do this operation, fry them back and forth until they are golden brown on both sides. You can identify the point of the syrup when, after stirring the mixture, you lift the spoon and an uninterrupted thread forms. That is the point. Remove from heat and let cool. When you finish frying the torrejas, add 1 tablespoon of dry wine to the syrup and dilute it well. Dust the torrejas with cinnamon and add syrup to your liking. Keep an eye on the kitchen, because anyone can take it hot!!