Torrijas

• 2 cups whole milk
• 2 cups heavy cream
• 1 1/2 cups sugar
• 1 stick cinnamon
• 1/2 vanilla bean, split and scraped
• 1 teaspoon vanilla extract
• 1 2-inch strip of lemon peel
• 1/2 brioche loaf (8 slices 1/2-inch thick)
• 8 egg yolks

1. Heat the oven to 350.
2. Boil a kettle full of water for the water bath.
3. Put the milk, cream, 1 cup sugar, cinnamon, bean, extract and lemon peel in a large saucepan over medium heat.
4. Bring to a boil, remove from heat and discard the cinnamon, bean and peel.
5. Arrange the brioche slices in a spiral in a deep 9-by-13-inch ovenproof baking dish.
6. Gently pour the milk-and-cream mixture on top, allowing the brioche to slowly soak up most of the liquid.
7. In a medium bowl, beat the egg yolks together with 1/2 cup sugar until thick and light in color, about 2 minutes.
8. Spread the mixture over the brioche slices, covering them completely and evenly.
9. Put the baking dish in a baking pan; put the whole thing in the oven.
10. Carefully pour boiling water into the baking pan so it comes up the sides of the dish as much as possible.
11. Bake until the top is golden and the egg is slightly puffed, about 20 minutes.
12. Serve.

milk, heavy cream, sugar, cinnamon, vanilla bean, vanilla, lemon peel, egg yolks

Taken from cooking.nytimes.com/recipes/12731 (may not work)