Slice the bread loaf into slices of approximately 1.5 centimeters thick with the help of the bread knife and set them aside.

In a saucepan, heat the milk together with the sugar, cinnamon stick, and lemon zest. Stir constantly with the help of a cooking spatula to prevent sticking.

When the milk starts to boil, remove the saucepan from the heat and let it cool for a few minutes. Then, remove the cinnamon stick and lemon zest.

Beat the eggs in a deep plate and set aside.

Heat the mild olive oil in a non-stick frying pan over medium-high heat.

Dip the slices of bread into the milk, ensuring they soak well but without falling apart.

Fry the torrijas in the non-stick frying pan, flipping them to brown on both sides. If the pan is large enough, you can cook several torrijas at once, which will help you save time.

Once fried, place the torrijas on absorbent paper to remove excess oil.