Place the milk, sugar, and a cinnamon stick in a saucepan. Stir occasionally to prevent the sugar from burning. Let it boil over medium heat.

Meanwhile, cut the bread. I use day-old bread, but you can use fresh bread if you prefer. Try to cut all the slices to the same thickness; I cut slices about 1 inch thick. Place the bread slices in a dish.

When the milk starts to boil, remove the saucepan from the heat and pour the milk over the bread slices. Make sure the bread soaks up the milk well. The harder the bread, the longer you should let it soak.

Meanwhile, mix 3 tablespoons of sugar with 1 tablespoon of ground cinnamon. Set aside for later.

Also, beat 3 eggs.

Now that the bread is well soaked in milk, carefully dip it in the beaten eggs.

Heat a generous amount of oil in a pan. I recommend setting the heat to high so the bread doesn't absorb too much oil. Add the torrijas and let them brown. Once they are nicely browned, remove them to a plate lined with paper towels to absorb the excess oil.

Finally, while they are still warm, coat the torrijas in the sugar and cinnamon mixture. Make sure they are well covered on all sides.