Torrijas

Method

Heat the milk with half the sugar, cinnamon and lemon zest until steaming, then remove from heat and leave to cool slightly. Cut the bread into thick diagonal slices, then quickly dip both sides in the warm milk mixture. Beat the eggs in a shallow bowl and coat each milk-soaked bread slice thoroughly. Heat the olive oil in a large frying pan over medium-high heat until shimmering, then fry the torrijas in batches for 2-3 minutes per side until golden brown and crisp. Transfer to kitchen paper to drain briefly. Arrange the torrijas on a serving plate, drizzle generously with honey and dust lightly with remaining cinnamon sugar whilst still warm.