Torrijas (Spanish Easter Brioche Toast)

• 500 ml Whole milk
• 1 medium Lemon
• 2 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt
• 8 slices Brioche bread, slightly stale
• 3 Egg
• 250 ml Sunflower oil
• 120 g Caster sugar

1. Put the milk in a saucepan with the lemon zest (use a vegetable peeler to remove wide strips), 1 tsp of the ground cinnamon, the vanilla extract and the salt. Warm over a low heat until steaming but not boiling, then take off the heat and leave to infuse for 10 minutes.
2. Strain the warm milk into a shallow dish and discard the zest. Lay the brioche slices in the dish and spoon the milk over, turning once, until soaked through but still holding their shape.
3. Beat the eggs in a mixing bowl. Lift the soaked brioche one slice at a time, let excess milk drip off, then dip into the egg to coat.
4. Heat the sunflower oil in a large frying pan over a medium heat. Fry the slices in batches for 2 to 3 minutes per side until deep golden, adjusting the heat so they colour without burning.
5. Mix the caster sugar with the remaining 1 tsp ground cinnamon in a shallow dish. While the torrijas are still warm, coat both sides in the cinnamon sugar, then serve warm or at room temperature.

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