For rabanandas, heat the milk with a cinnamon stick, lemon zest, a splash of port and sugar.
Slice the baguette and place in a large baking dish. Pour the spiced milk over it.
Whisk the eggs and toss the soaked baguette slices in them.
Heat plenty of vegetable oil in a deep pan and fry the rabanandas until golden brown on both sides. Drain and roll in a mixture and cinnamon and sugar.
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