Rabanadas (Portuguese Christmas French Toast)

• 500 ml Whole milk
• 60 g Caster sugar
• 1 medium Lemon
• 1 pinch Fine sea salt
• 8 slices White bread, preferably day-old
• 3 Egg
• 250 ml Sunflower oil
• 2 tsp Ground cinnamon
• 25 g Icing sugar

1. Put the whole milk and caster sugar in a saucepan. Finely zest the lemon into the pan, then add a pinch of fine sea salt and warm over a low heat, stirring, until the sugar dissolves and the milk is steaming but not boiling.
2. Pour the warm milk into a shallow dish and leave to cool for 5 minutes so it is warm rather than hot. Lay the white bread slices in the milk and soak, turning once, until evenly saturated but still holding their shape.
3. Meanwhile, whisk the eggs in a bowl until smooth. In a separate shallow dish, mix the ground cinnamon with the icing sugar.
4. Heat the sunflower oil in a large frying pan over a medium heat until shimmering. Lift a soaked slice of bread, let the excess drip off, then dip it in the egg to coat and carefully lay it in the hot oil.
5. Fry in batches for 2 to 3 minutes per side until deep golden and set through. Transfer to a plate and repeat with the remaining slices, adjusting the heat so the oil stays at a steady sizzle without smoking.
6. While still warm, coat each rabanada in the cinnamon and icing sugar mixture. Serve warm, with any extra cinnamon sugar sprinkled over the top.

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