1 loaf of bread (can use a baguette, egg challah, egg and cinnamon or other similar loaf), sliced
3 egg yolks
1 can evaporated milk
1 cup sugar
1/4 cup dry white cooking wine
1 teaspoon vanilla
1 teaspoon cinnamon powder
4 eggs, beaten
1/2 cup oil
For the syrup:
1 cup sugar
1 cup water
1 rind of a lime
1/2 teaspoon vanilla
1 cinnamon stick
1. Beat the egg yolks and add the evaporated milk, sugar, dry white cooking wine, vanilla and cinnamon.
2. Soak the bread in the egg mixture for a few minutes.
3. Take one slice of bread out from soaking and place in a shallow dish with the beaten eggs. Coat both sides.
4. Place the coated bread in the pan with hot oil.
5. Fry on both sides until golden.
6. While the bread is cooling, bring the ingredients for the syrup up to a boil in a saucepan.
7. Dissolve the sugar and remove from heat.
8. Serve the torrejas cold or warm with the warm syrup.
Makes 16 servings.
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