Torrijas de leche (traditional Easter treats)

Instructions

1. Heat the milk, citrus peels, sugar and cinnamon stick in a medium saucepan. Bring to a simmer, then remove from the heat and allow to cool completely before using.
   
2. Once cooled, strain the infused milk with a fine mesh strainer into a large bowl and discard the peels and cinnamon stick. Soak the bread slices individually until soaked through. The more soaked, the better! Crack the eggs into a second large bowl and whisk well. Line a plate with paper towel and set aside.
   
3. Heat enough olive oil in a large frying pan to shallow-fry (about 2-3 cms deep) over medium heat. Dip each slice of bread into the beaten eggs, turning to coat, then immediately place into the hot oil. Cook for 3-4 minutes per side, or until golden-brown. Use two forks to gently transfer the fried bread to the paper towel lined plate. Allow to cool slightly.
   
4. In a medium bowl, combine the sugar and cinnamon. Once the ‘eggy’ bread has cooled, gently toss in the cinnamon sugar mixture, coating well on both sides. Serve the torrijas de leche warm or cold.

• Leftover torrijas can be kept in the fridge for a couple of days (but they rarely last that long!)