Torrijas

This is the Spanish version of French toast and is especially enjoyed during the Easter Holy Week in Spain.

Ingredients

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.