In a bowl, mix the milk with the vanilla extract, salt, and 1/2 cup (100 g) of sugar.

In another bowl, beat the 2 eggs well.

In a saucepan, combine the water, 2 cups (400 g) of sugar, and the cinnamon stick. Bring to a boil and cook until it thickens slightly. Let it cool, then pour it over the torrejas until they are well covered.

Refrigerate for one hour. The syrup will thicken a bit more. Ready to enjoy!