1. The night before (or an hour or two): place the following ingredients in a pot and bring to a simmer (you should steam, but it doesn’t need to boil):
1 quart of milk
2 cinnamon sticks
Lemon peel from 1 lemon
1/3 cup sugar
pinch of salt
Turn off the heat and allow to steep for at least 30 minutes. Add 2 T sherry, then strain and refrigerate until ready to use.
2. Meanwhile, set the bread that you’ll be cooking out on a sheet tray so that it can go stale. If you’re using a whole loaf, cut into slices. (Bread that is fresh will fall apart when soaked in the milk. It has to be dry.) You could leave the bread out all night, if you wanted.
3. In the morning, put the bread in a container at least two inches deep, then pour the milk over it. (A pyrex casserole container works well.) If not completely immersed, flip the bread after ten minutes. The bread should be saturated and squish milk when you touch it.
4. Heat a nonstick skillet up. Add butter. Dip the drained bread in a few beaten eggs. Saute until brown. Serve and enjoy!
Extra milk can be saved for a few days to make future batches, though I recommend straining out any bread crumbs if you do this.