Ingredients

• 1 medium orange
• 1 medium lemon
• 4 cups (1 quart) whole milk
• 1/2 cup granulated sugar
• 1 (about 3 inches) cinnamon stick
• 1/3 cup dry sherry
• 1 (12 ounces) day-old baguette
• 1 cup olive oil
• 4 large eggs
• honey, for serving

Equipment

• Medium saucepan
• Rimmed baking sheet
• Large frying pan
• Medium mixing bowl
• Whisk
• Microplane or zester

Instructions

1. Finely grate the zest of the orange (about 2 teaspoons) and the lemon (about 1 teaspoon) straight into a medium saucepan so the fragrant oils go right into the milk.
2. Add the whole milk, sugar, and cinnamon stick to the pan. Bring to a boil over medium heat, stirring so the sugar dissolves, then take it off the heat and stir in the dry sherry. Let it cool until it is warm enough to handle safely.
3. While the milk cools, cut the baguette crosswise into 1-inch-thick slices (about 16) and arrange them in a single layer on a rimmed baking sheet.
4. Pour the warm milk mixture evenly over the bread and let it soak for 5 minutes. Flip each slice and soak 5 minutes more, until the bread has drunk up most of the liquid but still holds its shape.
5. Heat the olive oil in a large frying pan over medium-high heat until it shimmers, which means it is hot enough to fry without the bread getting greasy. Whisk the eggs together in a medium bowl.
6. Working one slice at a time, dip the soaked bread in the egg, let the excess drip off, then lay it in the pan. Add as many slices as fit in a single layer and fry until deep golden-brown on the bottom, about 4 minutes.
7. Flip and fry the second side until golden, 3 to 4 minutes more, then transfer to a paper-towel-lined plate. Repeat with the rest, then drizzle with honey and serve warm.