vegetarianPrep bread and lemon
Cut the day-old bread into 8 thick slices, about 2–3 cm each. Use a peeler or small knife to remove a few wide strips of peel from the lemon, taking only the yellow part and leaving the white pith behind.
Infuse the milk
In a saucepan, combine whole milk, granulated sugar, the cinnamon stick, and the lemon peel strips. Heat over medium, stirring until the sugar dissolves, then let it gently simmer for 5 minutes. Take it off the heat and let it steep for 10 minutes so the milk turns fragrant and lightly spiced.
Beat the eggs
Crack the eggs into a shallow bowl and whisk until smooth and evenly yellow.
Soak the bread
Arrange the sliced bread in a wide shallow dish. Pour the warm infused milk over it and let it soak for 2 minutes; turn the slices carefully and soak 2 minutes more, until they feel soft and heavy but still hold together.
Fry the torrijas
Dip each soaked slice into the whisked eggs, letting the excess drip back into the bowl. Heat the mild olive oil in a large frying pan over medium heat until shimmering, then fry the slices in batches for 2 minutes per side until deeply golden and crisp at the edges. Transfer them to a paper-towel-lined plate while you finish the rest.
Dust and serve
Mix the remaining granulated sugar with ground cinnamon, then sprinkle it generously over the torrijas while they are still warm. Serve right away for the best contrast of crisp edges and custardy centers.
