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 torrijas warm or refrigerate and serve cold.