Steps
- Measure 1 cup of sugar. Gently simmer 4 cups of whole milk, half the sugar, 1 strip of lemon peel, and 1 strip of orange peel for 15 minutes, then remove from heat.
- Cut 1 loaf of slightly stale French bread into thick slices. Soak in the milk until saturated but still holding together; lift out and cool on a plate.
- Beat 4 large eggs. Heat ½in / 1.3cm of extra-virgin olive oil over medium-high heat. Dip slices in egg and fry in pairs until browned on both sides; drain on paper towels.
- Mix the remaining sugar with 2 teaspoons of ground cinnamon. Coat the warm slices on both sides, saving the leftover cinnamon sugar.
- Put the leftover coating in a saucepan with 2 cups of warm water and 3 tablespoons of honey. Simmer for about 30 minutes, until lightly syrupy. Cool for 15 minutes.
- Spoon the syrup over the toast and cool completely. Cover and refrigerate for at least 4 hours before serving cold.