Add the milk into a saucepan, along with the sugar, cinnamon stick, lemon peels, and a dash of salt, heat with a high heat and whisk together, once it comes to a light boil, turn off the heat and let it infuse

In the meantime, slice the baguette into diagonal slices that are 3/4 inch (2 cm) thick, and crack the eggs into a shallow bowl, season with salt, and whisk together

After leaving the milk to infuse for 10 minutes, run it through a fine sieve and into a shallow bowl

Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, coat the slices of baguette, first in the milk, about 5 to 6 flips, and then in the egg wash, about 3 to 4 flips

Once the oil is nice and hot, add in the coated slices of baguette, all in a single layer and evenly spaced out, cook in batches, fry for 2 to 3 minutes per side or until golden fried all around, then transfer into a dish with paper towels

To serve, transfer some of the fried slices of bread over a serving dish, drizzle with a kiss of honey, and garnish with fresh mint, enjoy!