Directions

1. 1

   In a large saucepan, combine the whole milk, orange zest, lemon zest, granulated sugar, and cinnamon stick. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, remove from heat and stir in the dry sherry along with the fresh orange juice and lemon juice. Let the infusion cool to room temperature, then refrigerate for at least 2 hours or until chilled.

2. 2

   Slice the day-old baguette into 3/4-inch thick pieces on a slight diagonal to create wider surfaces for dipping.

3. 3

   Pour the chilled milk infusion into a shallow bowl or dish. Working with one baguette slice at a time, briefly dip both sides into the milk mixture for just 1–2 seconds per side—the bread should be moistened but not oversaturated. Arrange the dipped slices on a plate.

4. 4

   In a shallow bowl, beat the 4 large eggs with a fork until well combined. Set the egg mixture beside your work surface.

5. 5

   Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it reaches approximately 350°F (a small piece of bread should sizzle and brown in about 1 minute when dropped in).

6. 6

   Working in batches to avoid crowding, dip each milk-soaked bread slice into the beaten egg, coating both sides evenly. Carefully place into the hot oil.

7. 7

   Fry for 2–3 minutes until the bottom is golden brown and crispy, then flip carefully and fry the other side for another 2–3 minutes until equally golden and crispy.

8. 8

   Transfer the fried torrijas to a paper towel-lined plate to drain excess oil. Arrange on a serving platter while still warm.

9. 9

   Drizzle generously with warm honey just before serving. Enjoy while crispy and warm.