In a bowl, whisk together the egg, milk, vanilla extract, raw cane sugar, and a pinch of salt. Next, add the cinnamon bark and orange peel. This step is crucial; let it sit for about 10-15 minutes. This allows the flavors to meld and gives the milk a delightful aroma that will shine through the final dish.

Place the slices of baguette in the bowl, ensuring they are all submerged. Leave them to soak for about 5-10 minutes on each side. The goal here is to allow the bread to soak up the mixture without becoming too soggy. You want that perfect balance; too dry and it won’t absorb flavor, too wet, and you’ll have a messy breakfast.

In a frying pan over medium heat, melt the butter or heat the olive oil. I prefer using a combination of both for added flavor. Once it’s bubbling, you’re ready to fry.

Carefully add your soaked bread slices to the pan. Fry them for around 2-3 minutes on each side until they're golden brown. Keep a close eye; no one likes burnt toast! The aroma wafting through your kitchen will have your mouth watering.

Once they’re beautifully browned, remove them from the pan and let them rest on paper towels to absorb excess oil. While still warm, sprinkle with a mixture of ground cinnamon and caster sugar. They can also be drizzled with honey or served with a side of fresh fruit.