Ingredients (for 4 people)

1 loaf of thick sliced bread
4 eggs
500 ml of whole milk
250 ml of sweet muscat wine
1 cinnamon stick
Peel of 1 orange and 1 lemon
Olive oil (for frying)
Andalusian sugar cane molasses to suit your taste

Method

Cover the slices of bread with milk and a splash of wine and drain. Beat the eggs. Dip the soaked bread into the beaten egg mixture and then fry until they take on a golden color and remain stiff.
Warm some Andalusian sugar cane molasses with a little water so that it becomes less thick, then brush over the torrijas.
This recipe can be eaten hot or cold.