Pour the warm milk and vanilla into a shallow bowl. Crack the eggs into a separate shallow bowl and beat them well until smooth.
Combine the granulated sugar and cinnamon and set aside.
Pour enough oil into a large skillet to cover the bottom of the pan. Turn heat to medium and once oil is hot, but not smoking, start cooking the torijas:
Dip a slice of bread in the milk on both sides, letting it soak well. Then, dip it in the beaten eggs on both sides. Place in the pan and cook, frying and flipping for a few minutes until golden on both sides.
Remove to a plate lined with paper towels or a wire rack. Sprinkle with cinnamon sugar (or honey, if preferred).
Serve warm or refrigerate and serve cold.
Video
Notes
Bread: I called for french bread because it's the closest thing I could find to what we used in Spain. However, you can use a baguette, challah or brioche bread. Slice the loaf in thick 1.5 inch slices and be sure to let it dry out for a few days on the counter, or toast the slices and let them dry out on the counter for an hour or two.Egg: You will need roughly 1 egg for every 4-5 slices of bread.