In a medium-sized saucepan, pour in the milk and add honey, granulated sugar, cinnamon stick, and the aromatic citrus peels. Bring the mixture to a gentle simmer over medium heat. Once it reaches a simmer, remove the pan from the heat and allow the milk to cool down to a lukewarm temperature—this should take around 30 minutes. Stir occasionally to prevent a skin from forming on top. Once cooled, discard the cinnamon stick and citrus peels.

Lay the bread slices in a single layer within a wide, shallow dish or a rimmed baking tray. Carefully pour the infused milk over the bread, ensuring all slices are evenly saturated. Allow the bread to soak thoroughly until it has absorbed the liquid completely, about 30 minutes.

In a small bowl, blend together the granulated sugar and ground cinnamon. Set aside for finishing the dish later.

Once the bread is fully soaked, get ready for frying. Prepare a large plate lined with paper towels to absorb excess oil. In a shallow bowl, beat the eggs well. In a large nonstick frying pan, heat 2 to 3 tablespoons of extra virgin olive oil over medium heat—just enough to coat the bottom of the pan evenly.

Working carefully with one slice at a time, lift a piece of soaked bread from the dish and gently dip both sides into the beaten egg. Handle delicately, as the bread may be fragile. Place the egg-coated slice into the hot oil and fry until golden brown, about 1 to 2 minutes per side. Flip with care and cook the other side until equally golden. Transfer the cooked torrija to the prepared paper towel-lined plate to drain. Repeat this process with the remaining slices, cooking one or two at a time depending on the size of your pan.

Serve the torrijas warm, generously dusted with cinnamon sugar. For extra richness, drizzle with a touch of honey before serving, if desired.