Rabanadas

Directions

1. 1
   Slice the baguette into 1/2 inch thick rounds. Discard the crust from the edges.
2. 2
   Warm the milk in a bowl with 2 tablespoons of honey for around 30 seconds on the microwave. In another bowl, beat 5 eggs and then incorporate into the milk mixture. Set aside.
3. 3
   In another bowl, mix the sugar with the cinnamon and set aside.
4. 4
   Make a process line with the slices of bread, the bowl of milk mix, one empty plate with a paper towel, the bowl of sugar/cinnamon and a plate to pile the finished rabanadas.
5. 5
   Soak three or four slices of bread in the milk mixture for enough time to get well moist but still hard and easy to handle. Transfer them to a skillet with hot olive oil and fry them in medium-heat around 2 minutes on each side, until golden brown. Transfer the slices to the plate with paper towel to drain a little, then coat them with the sugar/cinnamon mixture and finally put them in the last plate. Repeat the process with the remaining slices of bread. Then, dive in!