In a saucepan, heat the milk with 2 cinnamon sticks and the sugar. Cut the bread into 2 cm pieces.
Once the milk with cinnamon sticks and sugar reaches a boil, pour it into a shallow bowl where you will soak the bread slices. Prepare another shallow bowl and beat the three eggs.
Heat the frying pan with olive oil over high heat to quickly cook the torrijas without soaking them in oil. With the oil hot in the pan and the beaten egg ready in another bowl, dip the bread slices into the milk.
Do not immerse all at once; it's better to go slowly to ensure they soak well. Depending on the hardness of the bread, adjust the soaking time in milk.
When the slices are soft but not falling apart, take them one by one and dip them in the beaten egg, then transfer to the hot oil.
Fry the torrijas in the oil until golden brown on both sides.
Once toasted, remove them to a plate or container lined with paper towels to drain excess oil.
Immediately after placing the torrijas on the plate, two essential steps: flatten them with a spatula and sprinkle with cinnamon. For those who do not like cinnamon, sugar can be used instead.