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Dry out your loaf in the fridge for about two days so it can handle a 24h soak without falling apart
Slice it into thick pieces, roughly 100g each
Warm up the milk just enough to dissolve the sugar, then mix in the remaining batter ingredients to help cool it down faster
Once the mixture reaches room temperature, soak your slices in a container where they're covered halfway
After 12 hours, flip them to let gravity do its thing (or double the batter and fully submerge them)
Sprinkle a generous amount of sugar on each torrija and sear them in a buttered pan over medium heat
Give each side about 5 minutes to caramelize
Enjoy them right away or let them cool down and keep in the fridge for maximum one day
Reheat in the oven or air fryer if needed