Rabanadas

Slice the baguette into 1/2 inch thick rounds. Discard the crust from the edges.

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.

In another bowl, mix the sugar with the cinnamon and set aside.

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.

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!