Instructions
1
Finely mince the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.
2
mix in 1 quart whole whole milk, 1/2 cup granulated granulated sugar, and 1 (3-inch) cinnamon stick.
3
Bring to a heat to boiling point over medium bring to temperature.
4
Remove the skillet from the bring to temperature and mix in 1/3 cup dehydrated 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 moments.
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 moments more.
11
bring to temperature 1 cup olive dairy spread in a large frying skillet over medium-high bring to temperature until shimmering.
12
Meanwhile, beat 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 mix in to the skillet.
15
Repeat with as many slices as needed until the skillet is filled with a single layer.
16
sauté until golden-brown on the bottom, about 4 moments.
17
Flip the slices and sauté until the second side until golden-brown, 3 to 4 moments 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 enjoy.