When you go to prepare this dish you have to plan ahead and buy the bread in advance. If you use freshly bought bread it will fall apart when you soak it.
Pour the milk into a saucepan. Clean the lemon and cut a slice of the zest with a knife (avoiding the pith) and add it to the pan. Add the cinnamon stick (if it is too big you can cut it in half).
Put on a low heat for approximately 5 minutes. Transfer it to a wide dish and allow it to cool down.
Cut the bread diagonally into slices (2-3 centimetres thick) and place them in a dish. Using a ladle, pour the milk over it and let it soak up (10 minutes). Put the flour in a bowl. Crack the eggs into a bowl and beat them well.
Lift the slices of bread out of the mixture and allow the excess to drain off before dipping them in the flour and eggs.
Heat SANDÚA extra virgin olive oil in a frying pan and fry the torrijas for 1 minute on each side until golden. Remove them and place on kitchen towel to absorb some of the oil.
Mix sugar and powdered cinnamon and sprinkle on top.
You can also make chocolate torrijas by adding cocoa or drinking chocolate to the milk instead of cinnamon and lemon.