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For crema inglesa, place milk, sugar, vanilla bean and seeds and rind in a saucepan over medium-high heat and bring just to the boil; stand 30 minutes for flavours to infuse.
Place egg yolks in a large heatproof bowl and whisk until thick and pale. Pour warm milk mixture over yolks, whisking continuously to combine, then return to pan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (4-6 minutes). Strain into a bowl placed over ice and cool; refrigerate until ready to use.
Meanwhile, place condensed milk, milk, cream and eggs in a bowl; whisk to combine. Add brioche slices and gently push down to submerge; soak for 10 minutes, turning halfway.
For cinnamon sugar, place ingredients in a large bowl and mix to combine.
Heat a large saucepan half full with oil over high heat to 160˚C. Remove brioche from torrijas wash and drain well. Deep-fry in batches, turning occasionally, until golden and crisp (4-5 minutes); drain on paper towel and then dust in cinnamon sugar.