Torrijas

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan.
2. 2Add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick. Turn up the heat until boils over medium heat. Remove the pan from the heat and add 1/3 cup dry sherry.
3. 3Let sit until cool enough to handle. In the meantime, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16). Arrange in a single layer on a rimmed baking sheet.
4. 4Add the milkPour the milk mixture over the bread and let it soak for 5 minutes. Flip each cut the of bread. Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 minutes more.
5. 5Heat 1 cup olive oil in a large frying pan over medium-high heat until shimmering. In the meantime, whisk 4 eggs together in a medium bowl.
6. 6Working with 1 slice the at a time, dip the bread in the egg mixture to coat. Let the excess drip off, then add to the pan.
7. 7Repeat with as many slices as needed until the pan is filled with a single layer. Fry until golden-brown on the bottom, about 4 minutes.
8. 8Flip the slices and fry until the second side until golden-brown, 3 to 4 minutes more. Move to a paper towel-lined plate or baking sheet. Repeat dipping and frying the remaining bread.
9. 9ServeDrizzle with honey to serve.