Torrijas (Spanish Bread Pudding Slices)

• 500 ml Whole milk
• 1 ½ tsp Ground cinnamon
• 1 tsp Dried lemon zest
• 1 tsp Vanilla extract
• 8 slices Crusty white bread, preferably day-old
• 2 Egg
• 120 ml Sunflower oil
• 80 g Caster sugar

1. Put the milk in a saucepan with 1 tsp of the ground cinnamon and the dried lemon zest. Warm over a low heat until steaming but not boiling, then take off the heat and stir in the vanilla extract. Leave to infuse for 10 minutes.
2. Pour the warm milk into a shallow dish and lay the bread slices in a single layer. Soak for 1 to 2 minutes per side, turning carefully, until the bread is well saturated but still holding its shape. Lift out and let excess milk drip back into the dish for a few seconds.
3. Beat the eggs in a mixing bowl. Heat the sunflower oil in a large frying pan over a medium heat until shimmering. Dip each soaked slice into the egg, letting the excess drip off, then fry for 2 to 3 minutes per side until deep golden and crisp at the edges.
4. Mix the caster sugar with the remaining 0.5 tsp ground cinnamon in a shallow dish. Lift the torrijas out with tongs and let them drain briefly, then coat in the cinnamon sugar while still warm. Serve straight away for the best contrast of crisp edges and soft centres.

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