Honey-Orange Infused Spanish Torrijas

In a shallow dish, whisk together the milk, 1/4 cup of granulated sugar, and 1/2 teaspoon of cinnamon powder until the sugar dissolves.

Dip each slice of bread into the milk mixture, ensuring it is fully saturated but not falling apart. Let it soak for about 30 seconds per side.

In another shallow dish, whisk the 2 large eggs until well combined.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Dip each soaked bread slice into the beaten egg, letting any excess drip off.

Carefully place the egg-dipped bread slices into the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining slices, adding more oil if needed.

While the torrijas are cooking, prepare the syrup: In a small saucepan, combine the honey, fresh orange juice, and orange zest. Bring to a gentle simmer over low heat, stirring until well combined. Cook for 2 minutes.

Arrange the cooked torrijas on a serving plate. Drizzle generously with the warm honey-orange syrup.

In a small bowl, mix the remaining 1/4 cup of granulated sugar with 1/2 teaspoon of cinnamon powder. Sprinkle this cinnamon sugar over the torrijas before serving.