Torrijas

Ingredients

• 1orange, medium; zest only (about 2 tsp)
• 1lemon, medium; zest only (about 1 tsp)
• 4 cupswhole milk
• 1/2 cupsugar
• 1cinnamon stick, 3-inch
• 1/3 cupdry sherry
• 1baguette, day-old; approximately 340g, cut into 1-inch slices
• 1 cupolive oil, for frying
• 4eggs, large, beaten
• 1/4 cuphoney, to drizzle; to serve

Method

1. 1

   Grate the orange and lemon zest straight into a medium saucepan, then add the milk, the sugar and the cinnamon stick.

2. 2

   Bring it to the boil over medium heat, take it off, and stir the sherry in. Leave it until it is cool enough to handle.

3. 3

   Cut the day-old baguette into slices about an inch thick — you should get around 16 — and lay them in a single layer on a rimmed baking sheet.

4. 4

   Pour the warm milk over the bread and leave it for 5 minutes, then turn every slice and give it 5 minutes more, until the bread has drunk most of the liquid without collapsing.

5. 5

   Heat the olive oil in a large skillet over medium-high heat until it shimmers, and beat the eggs in a shallow bowl.

6. 6

   Working one slice at a time, dip the soaked bread in the egg, let the excess run off and lay it in the pan, filling it in a single layer.

7. 7

   Fry for about 4 minutes until the underside is deep golden, turn, and give the second side 3–4 minutes. Drain on paper towels and repeat with the rest.

8. 8

   Drizzle the honey over and serve them warm.