- 3 large eggs
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 teaspoon vanilla extract
- Pinch of freshly grated nutmeg
- Pinch of salt
- 1 3/4 cups whole milk
- 1/4 cup heavy cream
- 8 (1/2-inch thick) slices day-old French or other crusty peasant-style bread, or slice fresh bread and leave the slices out for an hour or two to harden slightly
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons confectioners' sugar
- Syrup (optional)
- In a large mixing bowl, combine the eggs, granulated sugar, 1 teaspoon of the cinnamon, vanilla, nutmeg, and salt, and whisk to dissolve the sugar. Add the milk and cream and whisk to combine.
- Place 4 slices of the bread in the bowl with the batter and let sit until well moistened, 30 seconds to 1 minute.
- In a large nonstick skillet, heat half of the oil and melt half of the butter over medium heat.
- Carefully transfer the 4 soaked bread slices to the hot pan and cook until golden brown, about 3 minutes per side, turning once. Transfer to a warm plate and cover with aluminum foil to keep warm. Repeat with the remaining ingredients.
- In a small mixing bowl, combine the remaining teaspoon of cinnamon with the confectioners' sugar.
- To serve, divide the Torrijas among 2 to 4 plates. Dust with the cinnamon-sugar and serve with syrup, if desired.