If we feel like it, we can make special French toast bread, but if we don’t have time there are very acceptable options that also give good results. U.S we like the candeal loaf of bread (the one with Andalusian diamonds), but we can also use common bread.
In any case, the important thing is that the bread is from the day before (it absorbs the milk better and this translates into juicier and creamier torrijas inside) and that we cut it into slices of, approximately, a centimeter and a half or two.
In a saucepan we put the liter of milk, the sugar, the branch of cinnamon and the lemon peel (without any of the white part). We heat up and when it starts to boil we remove it from the heat, cover and wait for it to cool before soaking the slices of bread, otherwise they will become too soft.
We leave the bread to soak for an hour or until all the milk has been absorbed and no remains are visible. We beat the eggs in a deep bowl, pass the slices of bread on both sides and fry them in plenty of hot olive oil, turning to brown on both sides. We drain them well and put them on blotting paper to remove excess oil.
Mix 100 g of sugar with two teaspoons of ground cinnamon (optional) and batter the torrijas in the mixture. We serve with fresh fruit, sprinkle with chopped walnuts or as is and without frills. As we like it the most. Yes indeed, best hot and freshly made which is your optimal moment.