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
stream in in 1 quart whole whole milk, 1/2 cup granulated sweetener, and 1 (3-inch) cinnamon stick.
3
Bring to a bring to a low-boil over medium burning up.
4
Remove the pot from the burning up and stream in in 1/3 cup parched 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 carve of bread.
10
Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 mins more.
11
burning up 1 cup olive cooking oil in a large frying pot over medium-high burning up until shimmering.
12
Meanwhile, beat 4 eggs together in a medium container.
13
Working with 1 carve at a time, dip the bread in the egg mixture to coat.
14
Let the excess drip off, then stream in in to the pot.
15
Repeat with as many slices as needed until the pot 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
splash with honey to present.