4 slices of bread I used white sliced bread
250 ml milk
2 tablespoons of sugar
1 cinnamon stick
1/2 tablespoon of cinnamon powder for sprinkling
1 piece of lemon or orange peel I grate it because I like to see the tiny dots a knob of butter 25 gr honey or more sugar to taste
Put the milk with the cinnamon stick, the sugar, and the lemon or orange strip in a pot. Bring to the bubble. When it bubbles, if it’s not too much trouble, eliminate it from the intensity and cover it while chilling off. I put frigid water in the sink and let it cool a little so the toast doesn’t break when drenched. You can make this the prior night and store it in the ice chest, prepared to use for breakfast. Beat the two eggs and blend in with the milk previously tempered (this is one more contrast with the torrejas that the egg isn’t blended in with the milk). Organize the cuts of bread in a bowl and sprinkle them with all the milk. Heat a skillet with spread. With a sensible temperature (not excessively high), brown the bread cuts with the milk they have consumed. Make them two by two and let them brown pleasantly on each side. Eliminate them to a plate and put somewhat honey on top or sprinkle sugar on the off chance that you like it better. At long last, sprinkle with cinnamon powder.