Ingredients

Instructions

1. 1

   In a medium saucepan, combine the milk, sugar, cinnamon stick, and orange zest. Heat over medium heat until the milk is steaming and sugar is dissolved. Do not boil.

2. 2

   Remove the milk from the heat and stir in 1/4 cup of the sherry. Let it cool to room temperature to allow flavors to infuse.

3. 3

   Place the bread slices in a large, shallow baking dish. Pour the cooled milk mixture over the bread. Let soak for about 10 minutes, flipping once, until saturated but not falling apart.

4. 4

   In a shallow bowl, whisk the eggs until smooth. Heat the olive oil in a large frying pan over medium-high heat.

5. 5

   Carefully lift a slice of soaked bread, let excess liquid drip off, then dip into the beaten eggs to coat both sides.

6. 6

   Place the bread in the hot oil and fry for 2-3 minutes per side until deep golden brown and crispy. Work in batches to avoid overcrowding.

7. 7

   Transfer the fried torrijas to a paper towel-lined plate to drain excess oil.

8. 8

   In a small bowl, whisk together the honey and the remaining 1/4 cup of sherry to create a syrup.

9. 9

   Serve the torrijas warm, dusted with ground cinnamon and drizzled generously with the sherry-honey syrup.