In a saucepan, combine milk, sugar, cinnamon stick, and lemon zest. Heat gently over medium heat until the sugar dissolves and the milk is hot but not boiling.

Remove from heat and stir in the Cream Sherry. Let the mixture cool to room temperature to infuse the flavors. Discard the cinnamon stick and lemon zest.

Arrange the bread slices in a large, shallow baking dish. Pour the cooled milk mixture over the bread.

Let the bread soak for 10 to 15 minutes, turning the slices once halfway through, until they are saturated but still hold their shape.

Heat the olive oil in a large frying pan over medium-high heat.

Carefully lift each bread slice, dip it briefly into the beaten eggs to coat both sides, and place it immediately into the hot oil.

Fry for 2 to 3 minutes on each side until deep golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

In a small microwave-safe bowl, whisk together the honey and water. Heat for 30 seconds to create a thin syrup.

Drizzle the warm honey syrup generously over the torrijas just before serving.