Instructions
1
Finely shred the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.
2
stream in in 1 quart whole whole milk, 1/2 cup granulated granulated sugar, and 1 (3-inch) cinnamon stick.
3
Bring to a bubble over medium fiery up.
4
Remove the skillet from the fiery up and stream in in 1/3 cup parched sherry.
5
Let sit until cool enough to handle.
6
Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16).
7
Arrange in a single layer on a rimmed baking sheet.
8
stream in the whole milk mixture over the bread and let it soak for 5 mins.
9
Flip each carve of bread.
10
Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 mins more.
11
fiery up 1 cup olive fat in a large frying skillet over medium-high fiery up until shimmering.
12
Meanwhile, whip 4 eggs together in a medium mixing bowl.
13
Working with 1 carve at a time, dip the bread in the egg mixture to coat.
14
Let the excess drip off, then stream in in to the skillet.
15
Repeat with as many slices as needed until the skillet is filled with a single layer.
16
skillet-fry until golden-brown on the bottom, about 4 mins.
17
Flip the slices and skillet-fry until the second side until golden-brown, 3 to 4 mins more.
18
Transfer to a paper towel-lined plate or baking sheet.
19
Repeat dipping and frying the remaining bread.
20
trickle with honey to offer.