Abuela Chela’s Torrejas

Serves 12

Abuela Chela’s Torrejas are a traditional, comforting dessert made with bread soaked in milk and Spanish cooking wine, dipped in a sweet cinnamon-and-vanilla egg mixture, then fried until beautifully golden. They are finished with a homemade star anise syrup that gives them their signature sweetness and aroma.

Equipment

• 2 large baking sheets, one lined with paper towels

• Large skillet

• Heat-resistant spatula

• Medium saucepan

• 9 x 13-inch glass baking dish

Ingredients for the Torrejas

• 12 slices Cuban or French bread, preferably thick-cut
  (Regular white bread also works well.)

• Ground cinnamon, as needed

• 1 teaspoon pure vanilla extract

• About 2 cups evaporated milk, more or less as needed

• 1 cup Spanish Vino Seco (dry cooking wine), plus 1 teaspoon for the egg mixture

• 4 large eggs

• ¼ cup sugar

• 2 tablespoons butter

• 2 teaspoons vegetable oil

Star Anise Simple Syrup

• 1 cup sugar

• 1 cup water

• 4 whole star anise

Make the Syrup

Combine the sugar, water, and star anise in a medium saucepan. Bring to a boil over medium-high heat and cook for about 8 minutes, or until the syrup begins to thicken slightly.

To test it, lift a spoonful of syrup above the pan. It should drip from the spoon in a thin, continuous stream or "string."

Remove from the heat and set aside.

Making the Torrejas

1. Prepare the bread.
   Arrange the 12 slices of bread in a single layer on an unlined baking sheet. Lightly sprinkle both sides with cinnamon.

2. Soak the bread.
   Gently drizzle some of the Vino Seco over both sides of each slice. Then generously pour evaporated milk over both sides. The bread should be well-moistened but still firm enough to handle. Set aside and allow the bread to absorb the liquid.

3. Prepare the egg mixture.
   In a medium bowl or shallow glass dish, whisk together the eggs, vanilla extract, ¼ cup sugar, a sprinkle of cinnamon, and 1 teaspoon Vino Seco until well combined.

4. Heat the skillet.
   Add the butter and vegetable oil to a large skillet and heat over medium to medium-high heat.

5. Coat the torrejas.
   Carefully dip each soaked slice of bread into the egg mixture, coating both sides.

6. Fry until golden.
   Working in batches, place the coated bread into the hot skillet. Fry on both sides until beautifully golden brown.

7. Drain.
   Transfer the cooked torrejas to the baking sheet lined with paper towels to absorb any excess butter and oil.

8. Add the syrup.
   Pour a thin layer of the star anise syrup into the bottom of a 9 x 13-inch glass baking dish. Arrange the torrejas in the dish, adding more syrup as you layer them if necessary.

9. Finish the dish.
   Once all the torrejas are in the baking dish, pour the remaining star anise syrup evenly over the top.

Allow the torrejas to sit and soak up some of that delicious syrup before serving.

Tia Maqui, making Abuela Chela’s Torrejas