Torrijas

To the saucepan with the zest, add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick. Bring this mixture to a boil over medium heat.

Once it's boiling, take the pan off the heat and stir in 1/3 cup dry sherry. Let it sit and cool down until it's comfortable to handle. While the milk cools, slice 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (you should get about 16). Lay them out in a single layer on a rimmed baking sheet.

In a large frying pan, heat 1 cup olive oil over medium-high heat until it's shimmering, indicating it's hot enough for frying.

While the oil heats, whisk 4 eggs together in a medium bowl until they're well combined.

Working one slice at a time, dip the soaked bread into the whisked egg mixture, ensuring it's fully coated. Let any excess egg drip off before carefully placing the slice into the hot oil. Fill the pan with a single layer of bread slices, being careful not to overcrowd it.

Fry the torrijas until the bottom is golden-brown, which should take about 4 minutes. Flip them over and continue frying the second side until it's also golden-brown, another 3 to 4 minutes. Once cooked, transfer the fried slices to a paper towel-lined plate or baking sheet to drain any extra oil. Repeat this dipping and frying process with the remaining bread until all slices are cooked. Serve them warm, with a generous drizzle of honey.