1 loaf Cuban bread or 10 slices of white bread
4 entire eggs (beaten)
1 can evaporated milk
1 tsp vanilla
1 tsp ground cinnamon
1 cup granulated white sugar
1 tbsp dry wine
1 cup vegetable oil for frying, or coat skillet with low fat butter.
Syrup (Follow directions at the end):
1 cup white sugar
¾ cup water
1 cinnamon stick
½ zest lime/lemon
½ tsp vanilla
Cut Cuban bread in about ¾ inch slices. In a mixing bowl, beat eggs and add sugar, milk, dry wine, vanilla and cinnamon and mix well. Using skillet or frying pan, heat oil on high. Soak bread into the mixture and make sure it is well coated. Place bread into frying pan and reduce to medium high. Fry bread on both sides until golden brown. (If desired, can use a grill instead of a pan with oil).
Remove from heat and place on serving dish, add syrup, or if preferred, use any other syrup.
Put all ingredients listed above into a small pot and mix well. Bring to a boil, reduce heat to medium and simmer and stir constantly until you obtain a semi-soft and semi-thick consistency. Remove from heat and add to the torrejas.