In a saucepan, add about 2 cups of milk (480 ml), the cinnamon stick, lemon peel, and orange peel.

Once it starts to boil, remove from heat, add 2 tablespoons (25 grams) of sugar, stir, and let it cool.

Slice the stale bread into pieces about 1/2 to 3/4 inch thick.

Dip the bread slices into the milk mixture, soaking them well.

Let the slices drain; you can use an oven rack for this.

In a plate, beat the two eggs and dip each soaked bread slice into the egg.

Heat oil in a skillet—use enough oil so it comes at least halfway up the sides of the bread.

Once golden brown, remove the torrijas and place them on a plate lined with paper towels to drain excess oil.

In a bowl, mix sugar with ground cinnamon.

Coat the torrijas in the cinnamon-sugar mixture.

They are ready to serve. Enjoy!