Torrijas

1. Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.
2. Add 1 quart whole milk, ½ cup granulated sugar and 1 (3-inch) cinnamon stick. Bring to the boil over medium heat, take off the heat and stir in ⅓ cup dry sherry. Leave until cool enough to handle. Meanwhile, cut a 12-ounce day-old baguette crosswise into 1-inch-thick slices (about 16) and lay them in a single layer on a rimmed baking sheet.
3. Pour the milk mixture over the bread and leave to soak for 5 minutes, then turn each slice and let it sit until it has taken up most of the liquid but is still intact, about 5 minutes more.
4. Heat 1 cup olive oil in a large frying pan over medium-high heat until it shimmers. While it heats, whisk 4 eggs together in a medium bowl.
5. Working one slice at a time, dip the bread in the egg to coat, let the excess drip off, then lower it into the pan. Carry on until the pan is full in a single layer. Fry until golden-brown underneath, about 4 minutes, then turn and fry the other side for 3 to 4 minutes more. Transfer to a paper-towel-lined plate and repeat with the rest. Drizzle with honey to serve.

Tips from the ZestyPlate Kitchen

• Reach for day-old or slightly stale bread. Fresh slices turn to mush, whereas drier bread soaks up the milk and holds its shape.
• Give the bread time to absorb the milk fully, then lift each slice gently so it stays in one piece.
• Get the oil properly hot before you start, so the slices colour deeply rather than sitting and absorbing grease.
• Honey or a dusting of cinnamon sugar works best while the torrijas are still warm.