Torrejas are a Cuban -style French Toast that can be served as a dessert and as a breakfast. They can be eaten warm or cold. My grandmother used to make them for dessert with a sugar syrup and my mom prefer them for breakfast.

INGRIDIENTS

Syrup:

• 1 cup sugar
• 1 1/2 cup water
• 2 cinnamon sticks
• 1 Star Anis
• Lemon zest  

Torrejas:

• 1 loaf of bread (baguette) or sweet bread (brioche)
• 1 cup milk
• 3 eggs
• A pinch of salt
• a pinch of cinnamon powder
• Vegetable oil or butter for frying 

Directions:

1.     To make the syrup, combine the sugar, water and cinnamon, the anis and the lemon zest in a saucepan. Bring to a boil over medium heat, lower heat slightly and cook until the bubbles look a little thick, about 10 minutes. Turn off the heat and stir. The syrup should be at room temperature to soak the torrejas.

2.     Torrejas: Cut the bread into 1-inch-thick slices. Place in a pan with the milk to absorb some of the milk, flipping once so both sides are moistened. Do not let them soak or they will be soft.

3.     In a separate bowl beat the eggs until they are frothy, ad the salt and the cinnamon powder and stir.

4.     Heat vegetable oil or the butter in a skillet.

5.     Dip the bread slices in the egg mixture to completely cover them. Fry them in hot oil and flip when browned.

6.     Remove from the skillet and place them on a plate with paper towels to absorb the excess oil. Place into a bowl or an oven-friendly baking dish and sprinkle with the syrup. Leave at room temperature until ready to serve or put or in the fridge if you prefer them cold and soaked in the syrup.

7.     Serve one or two torrejas per person with a side of syrup. 

MY GRANDMOTHER'S TIPS:

- Use day old bread or bread that's already somewhat hard so that the torrejas don't fall apart.

- Replace the white sugar with brown sugar. 

BUEN PROVECHO