Recipe for cooking mission fritada with wine syrup

Recipes from Mexico :: Mexican Breakfasts

8 bolillos or a med. loaf of
    French bread, slightly stale
3 eggs
1/2 c. half-and-half or whole milk
1 tsp. sugar
Pin. of cinnamon
Pin. of nutmeg
Butter and canola (or other vegetable) oil (for frying)

Slice bolillos or bread into fat finger-length pieces about 1/2 in. thick.

In a med. bowl whisk together eggs, half and half or milk, sugar and spices. Dip bread slices into the mixture, soaking both sides well.

Heat a griddle. Add 1 Tbsp. each of butter and oil to the skillet. Fry the bread in batches until golden brown, adding more butter and oil as needed to keep the bread browning in an even way. Serve the fritada garnished with orange or lemon slices with the warm syrup.

Wine Syrup
1 c. sugar
1 c. sweet, fruity white or red wine
1 Tbsp. butter
1 tsp. citrus zest (lemon with white wine
    or orange with red wine
Pin. of cinnamon and nutmeg

Combine all syrup ingredients in a saucepan. Simmer over med.-low heat for 8 to 10 mins., stirring occasionally to dissolve the sugar in an even way. Keep the syrup warm.