Torrijas (Spain)

2 eggs
2 tablespoons milk
1 teaspoon cinnamon
8 to 12 thick slices of French or Italian bread (about
    1-inch thick; day-old bread is better)
Olive oil, butter, or margarine (for frying)
Confectioners’ sugar

Beat the eggs, milk and cinnamon together. Quickly dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides. Dust liberally with confectioners’ sugar and serve immediately.

Serves 4 to 6.

torrijas recipe is filed under breadfast.
Origin: spanish