Torrijas with Spring Fruit Compote

Instructions

1. 1
   Prepare the fruit compote by combining strawberries and rhubarb in a saucepan with 2 tablespoons of honey. Cook over medium heat for 8-10 minutes until fruit softens and creates a syrupy consistency. Set aside to cool.
2. 2
   Pour milk into a shallow dish and beat eggs in another shallow dish with a pinch of salt.
3. 3
   Dip each bread slice briefly into the milk (about 2-3 seconds per side) so it absorbs liquid but remains firm.
4. 4
   Coat the milk-soaked bread in beaten egg, ensuring both sides are well covered.
5. 5
   Heat butter and olive oil in a large skillet over medium-high heat until shimmering.
6. 6
   Fry the bread slices in batches for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
7. 7
   Transfer fried torrijas to a paper towel-lined plate to drain excess oil.
8. 8
   Arrange torrijas on serving plates, top with warm fruit compote, and drizzle with remaining honey. Dust lightly with cinnamon before serving.