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
introduce 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 introduce 1/3 cup arid 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 cut of bread.
10
Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 mins more.
11
bring to temperature 1 cup olive coat in a large frying skillet over medium-high bring to temperature until shimmering.
12
Meanwhile, fluff up 4 eggs together in a medium mixing bowl.
13
Working with 1 cut at a time, dip the bread in the egg mixture to coat.
14
Let the excess drip off, then introduce 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 mins.
17
Flip the slices and sauté 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 present.