Heat the milk with the lemon peel and cinnamon stick over low heat until warm.
Cut the bread loaf into thick slices, about 1 to 2 cm (use your finger as a guide).
Heat oil in a medium, deep pot until hot (180º C).
Crack the eggs into a deep plate and beat until the yolks and whites are fully combined.
Place the warm milk in another plate.
Dip the bread in the milk for a few minutes, turning to soak evenly.
Drain the bread and dip it in the beaten egg, making sure it’s fully coated.
Fry the bread in the hot oil until golden on both sides.
Remove the rabanadas onto a plate lined with paper towels.
While still warm, coat the rabanadas in the sugar and cinnamon mixture.
Serve