Torrijas

Instructions

1- Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.

2- Add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick.

3- Bring to a boil over medium heat.

4- Remove the pan from the heat and add 1/3 cup dry sherry.

5- Let sit until cool enough to handle.

6- Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16).

7- Arrange in a single layer on a rimmed baking sheet.

8- Pour the milk mixture over the bread and let it soak for 5 minutes.

9- Flip each slice of bread.

10- Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 minutes more.

11- Heat 1 cup olive oil in a large frying pan over medium-high heat until shimmering.

12- Meanwhile, whisk 4 eggs together in a medium bowl.

13- Working with 1 slice at a time, dip the bread in the egg mixture to coat.

14- Let the excess drip off, then add to the pan.

15- Repeat with as many slices as needed until the pan is filled with a single layer.

16- Fry until golden-brown on the bottom, about 4 minutes.

17- Flip the slices and fry until the second side until golden-brown, 3 to 4 minutes more.

18- Transfer to a paper towel-lined plate or baking sheet.

19- Repeat dipping and frying the remaining bread.

20- Drizzle with honey to serve.