These amounts are approximate. The amount of milk and bread may vary depending on how much milk your bread absorbs. I use a regular French or Italian loaf; denser breads may need more milk. The amount of beaten egg depends on how many torrijas you want to make.

In a saucepan, combine the milk, sugar, cinnamon stick, and lemon peel. Stir constantly over heat until the sugar is completely dissolved. Remove from heat just before it starts to boil, cover, and let steep until the milk is warm.

Slice the loaf into pieces as thick as you like. Strain the milk into a rectangular dish large enough to hold several slices of bread. Let the bread soak well, turning to coat both sides. Once fully soaked, place the slices on a rack to drain any excess milk.

Heat a generous amount of oil in a large skillet. Once hot, dip each soaked slice in beaten egg and fry until golden brown on both sides. Transfer to a plate lined with paper towels, then, while still warm, coat with a mixture of sugar and ground cinnamon to your taste. Some people use only sugar, some prefer more sugar than cinnamon, and others use equal parts.

Tip: The oil can get dirty and cause the torrijas to darken. To avoid this, strain the oil through a fine sieve into another pan every two batches, and continue this process until all the torrijas are fried.

I hope you enjoy them.