Heat the wine, cinnamon and sugar in a saucepan over a medium heat. When heated and the sugar has dissolved, pour into a large bowl.
Cut the bread into thick slices and place them in the wine to soak. Leave them soaking on one side for 10 minutes and then turn them over and soak them for a further 10 minutes on the other side.
Use the same saucepan as previously to heat the honey, water and remaining 2 tbsp sugar over a medium heat. Stir with a wooden spoon until it is liquid consistency. Set aside and leave to cool.
Then dip the bread slices, one by one, into the beaten egg, making sure that they are completely covered with the egg.
Heat the GOYA® Light Flavor Olive Oil in a frying pan and, when hot enough, add the torrijas to the pan and fry. Turn them so that they cook on both sides.
As you remove the torrijas from the pan, place them on a plate with absorbent paper to remove any excess olive oil.
When they have released the oil, dip them in the mixture of honey and water until they are completely soaked. Do this with all the torrijas and place them in a rectangular bowl. Pour over any honey leftover from soaking the torrijas.