Torrijas

Ingredients

Vegetable oil

for frying

Eggs

4, beaten

Lemon zest

1 tablespoon

Cinnamon

1 teaspoon, plus additional for coating

Granulated sugar

1/2 cup, plus additional for coating

Milk

2 cups

Bread

8 slices, preferably stale or day-old (french or brioche works well)

Instructions

1. In a saucepan, combine the milk, 1/2 cup of sugar, 1 teaspoon of cinnamon, and lemon zest. Heat over medium heat until the mixture begins to simmer. Remove from heat and allow it to cool slightly.
2. Place the slices of bread in a shallow dish and pour the warm milk mixture over them. Let the bread soak for about 5 minutes, flipping halfway through to ensure even absorption.
3. In a separate shallow dish, beat the eggs until well mixed.
4. In a frying pan, heat enough vegetable oil over medium heat to cover the bottom of the pan.
5. Once the oil is hot, dip each soaked bread slice into the beaten eggs, ensuring both sides are well coated.
6. Fry the bread slices in hot oil until golden brown, about 2-3 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
7. Remove the torrijas from the pan and let them drain on paper towels to absorb excess oil.
8. In a small bowl, mix together additional sugar and cinnamon for the coating.
9. While still warm, coat each torrija in the sugar-cinnamon mixture, ensuring they are well covered.
10. Serve the torrijas warm or at room temperature. For an extra touch of indulgence, consider adding a dollop of whipped cream or a drizzle of honey.