Torrijas

Ingredients

• 1orange, medium; zest only (about 2 tsp)
• 1lemon, medium; zest only (about 1 tsp)
• 4 cupwhole 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
• honey, to drizzle; to serve

Method

1. 1

   Grate the orange and lemon zest into a medium saucepan. Add the milk, sugar and cinnamon stick and bring to a boil over medium heat. Remove from heat and stir in the sherry. Leave until cool enough to handle.

2. 2

   Cut the baguette into 1-inch-thick slices (about 16). Arrange in a single layer on a rimmed baking sheet.

3. 3

   Pour the milk mixture over the bread and soak for 5 minutes. Flip each slice and soak for a further 5 minutes until most of the liquid is absorbed but the bread isn't falling apart.

4. 4

   Heat the olive oil in a large frying pan over medium-high heat until shimmering. Beat the eggs in a shallow bowl.

5. 5

   Working one slice at a time, dip the soaked bread in the beaten egg to coat. Let the excess drip off, then place in the pan. Fry in batches for about 4 minutes until golden brown on the bottom. Flip and fry the second side for 3–4 minutes. Transfer to a paper-towel-lined plate.

6. 6

   Drizzle with honey and serve warm.