Instructions
1
Finely zest the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.
2
toss in 1 quart whole dairy liquid, 1/2 cup granulated sweetener, and 1 (3-inch) cinnamon stick.
3
Bring to a bring to a stew over medium bring to temperature.
4
Remove the skillet from the bring to temperature and toss in 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 dairy liquid mixture over the bread and let it soak for 5 moments.
9
Flip each shred 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 fat in a large frying skillet over medium-high bring to temperature until shimmering.
12
Meanwhile, fluff up 4 eggs together in a medium container.
13
Working with 1 shred at a time, dip the bread in the egg mixture to coat.
14
Let the excess drip off, then toss 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
stream in gently with honey to offer.