Instructions: 1 Cut the crusts off the bread and cut each slice diagonally in half to make triangles.

2 Place the bread in a large shallow dish and drizzle over the sherry.

Whisk the eggs and lemon rind together in a separate shallow dish.

3 Heat a little oil in a large, heavy-based frying pan.

4 Dip the sherry-soaked bread in the beaten egg mixture and shallow fry on each side until the bread is puffy and golden brown.

5 Dust with caster sugar and cinnamon and serve warm with a dollop of creme fraiche or a drizzle with cream.

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