Torrijas

Place the Whole Milk in a small saucepan with 2–3 tbsp of Granulated Sugar, the Cinnamon Stick and the zest of one Lemon. Warm gently over low heat until the sugar dissolves and the liquid smells fragrant, 5–8 minutes; do not boil. Remove from the heat and let the milk cool slightly so it’s warm but not scalding; discard the cinnamon stick and lemon peel.

Slice the Loaf of Bread into 1–1½ inch (2–3 cm) thick slices. Slightly stale bread is ideal because it soaks up the milk without falling apart.

Pour the warm infused milk into a shallow dish. Working with one slice at a time, submerge the bread just long enough for it to absorb milk without disintegrating—about 5–10 seconds per side, depending on how stale the bread is.

Beat the Eggs in a separate shallow bowl. After soaking, lift each slice and gently press to remove excess milk, then dredge both sides in the beaten eggs.

Heat a generous slick of Mild Olive Oil in a large skillet over medium heat. Fry the egg-coated slices in batches until deep golden and crisp on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined rack to drain.

In a shallow bowl combine an additional 3–4 tbsp of Granulated Sugar with Ground Cinnamon. While the torrijas are still warm, roll or sprinkle each slice in the cinnamon-sugar mixture to coat.

Serve warm or at room temperature. Torrijas are lovely plain or with a drizzle of honey or a spoonful of jam.