In a pot, heat the milk with the lemon peel and cinnamon stick. Add 1 tablespoon of sugar and let it infuse.

Once the milk starts to boil, strain it and pour it into a bowl to cool slightly.

Meanwhile, beat the eggs in a separate bowl.

Prepare a skillet with enough oil to cover at least half of each bread slice.

Once the milk is warm, you can start!

Dip a slice of bread in the milk on both sides (don’t soak it too long or it will fall apart).

Coat the bread in the beaten egg, then place it in the hot oil.

When one side is golden brown, flip it to brown the other side.

Once both sides are golden, remove the bread and place it on a plate lined with paper towels to drain.

When all the torrijas are ready, mix sugar and ground cinnamon in a bowl and coat each piece well.