Bring milk to a boil in a small saucepan.

Remove from heat.

Stir in 1/2 cup sugar and brandy.

Place bread slices in a single layer in a 15- x 10- x 1-inch jellyroll pan.

Pour milk mixture over bread.

Let stand for 10 minutes to soak.

Drain off excess milk.

Beat egg yolks until thick and lemon colored.

Add 2 tablespoons sugar and lemon rind, beating well.

Beat egg whites (at room temperature) until soft peaks form.

Gradually add 2 tablespoons sugar, beating until stiff peaks form.

Fold egg whites into egg yolk mixture gently.

Spread egg mixture evenly over the soaked bread slices.

Let stand for 30 minutes.

Melt 2 tablespoons butter and 1 tablespoon lard in a large skillet over medium-high heat.

Lift bread slices, one at a time, with a spatula, and place in hot butter mixture.

Cook 2 to 3 at a time until golden brown, turning once.

Remove to a platter, and keep warm.

Repeat procedure with remaining bread slices, adding butter and lard as needed.

Combine remaining 1/4 cup sugar and cinnamon.

Sprinkle over bread slices.

Serve warm.