10thick slices of a baguette or brioche bread, day old
33.80oz (1 lt)whole milk
1/2C (3.52 oz) (100 gr)granulated white sugar
1stickcinnamon
1big piece of orange peel(only the orange part, never the white)
1big piece of lemon peel(only the orange part, never the white)
3eggs, big
Vegetable oil (not olive oil),needed amount
Granulated white sugar and ground cinnamon, to finish
Instructions
Place a big pot on the stove over medium low heat with the milk, sugar, cinnamon stick, orange and lemon peel. Plus, place the bread slices on a big container with high walls.
Cook the milk for 15 minutes, stiring once in a while, for the milk to infuse with all the flavors.
Once this time has passed, carefully pour the milk over the breads, It is important to do it in batches to the breads hold up and absorb the most milk they can.
Let the breads rest for 10 minutes. Crack open the eggs in a medium bowl and beat using a fork. Place a medium pot on the stove over medium heat and add in some oil for frying.
Once the oil is hot, cover each piece of bread with the beaten eggs and fry them in the oil, two or three at a time. Cook for about 2-3 minutes each side until they turn golden brown.
Remove the torrijas from the oil and put them on a plate with kitchen paper towels to remove the excess oil, then quickly roll them over the sugar and cinnamon to completely coat them.
Let the torrijas rest for 10 minutes before eating. Store in a container with a lid for up to 5 days. You can also eat them cold.