In a saucepan, make the syrup by bringing the water, sugar, lemon peel, lemon juice, and cinnamon sticks to a boil.

Reduce the heat to medium-low and let the syrup reduce and thicken for 20 minutes.

Remove the syrup from the heat, strain out the peel and cinnamon sticks and save the syrup until later.

Heat the oil to medium heat in a skillet or deep frying pan.

Prepare two bowls to dip the bread in prior to frying.

In bowl number one, add the 3 egg yolks and beat until frothy.

Add the milk, ground cinnamon, and vanilla and mix well.

In bowl number two, add three eggs and beat them thoroughly.

Take each slice of bread, and dip into bowl one until the bread soaks in a bit of the liquid, then dip them into the egg wash in bowl two and place into the heated skillet for frying.

Fry each side of the toast until golden brown and remove from the skillet.

Line up the fried toasts in a shallow baking pan and pour the syrup over all of the toasts allowing the syrup to sink into the bread.

Dust the bread with a bit more of the cinnamon

If you wish to eat them hot, serve immediately, or place the sheet in your refrigerator for an hour or so.