Spanish Torrijas

Instructions

1. Prepare the milk infusion
   In a large saucepan, combine the milk, cinnamon stick, lemon peel, and 1/4 cup of sugar. Heat over medium heat until it almost reaches a boil, then remove from heat. Allow the mixture to cool slightly for about 5 minutes.
2. Soak the bread
   Place the bread slices in a large, shallow dish and pour the warm milk mixture over them. Let the bread soak for about 5 minutes on each side, or until softened but not falling apart. Be careful when flipping the slices as they'll be fragile when soaked.
3. Prepare for frying
   Beat the eggs in a shallow bowl. In a separate small bowl, mix the remaining 1/4 cup sugar with the ground cinnamon. Heat the oil in a large frying pan over medium-high heat until it reaches approximately 350°F (175°C).
4. Fry the torrijas
   Carefully lift each soaked bread slice, allowing excess milk to drain off. Dip the bread in the beaten egg, coating both sides. Immediately transfer to the hot oil and fry until golden brown, about 2 minutes per side. Work in batches to avoid overcrowding the pan.
5. Drain and coat
   Remove the fried torrijas and place them on a plate lined with paper towels to absorb excess oil. While still hot, sprinkle or roll each piece in the cinnamon-sugar mixture, coating all sides evenly.
6. Prepare the honey syrup
   In a small saucepan, combine the honey and water. Heat over low heat, stirring until the mixture becomes a thin syrup, about 2-3 minutes. Remove from heat.
7. Finish and serve
   Arrange the torrijas on a serving platter and drizzle the warm honey syrup over them. You can serve them warm or allow them to cool to room temperature. For traditional Spanish style, refrigerate for at least 2 hours before serving.