Sounds like French toast. Looks like French toast. But it isn't.

Torrejas are a Cuban dessert, not as well known as our flan. You can find them in some of the better Cuban restaurants in Miami. They are served very cold, one uncut slice per person, along with melao, a syrup made from sugar cane. Melao is difficult to find so I am providing a recipe for the syrup, which I think is pretty close and pretty good. Remember to plan ahead because the torrejas should be refrigerated after they are made until serving time.

There are other versions for Torrejas, some even using wine, and some versions which are not Cuban, but this is mine. This recipe can be halved or doubled.

MarlenÂs Cuban Torrejas

For the torrejas:

12 slices of white bread

3 egg yolks

1 can evaporated milk

1 cup granulated white sugar

1 ts vanilla extract

1 ts ground cinnamon

4 eggs

Vegetable oil for frying

For the syrup:

1 cup granulated sugar

1 cup water

Zest of half a lemon or lime

1/2 ts vanilla extract

1 cinnamon stick

For the torrejas, beat the egg yolks and add the milk, sugar, vanilla and cinnamon. Dip the bread slices in the mixture for a few minutes. Beat the 4 eggs, and dip the wet bread slices in the beaten egg. Fry or grill the coated bread slices.

For the syrup, bring all ingredients to a soft ball stage.

Serve the torrejas cold with the syrup.

Serves 12.