Active time: 20 min Start to finish: 25 min
It seems like people have been making fun of the railroad for as long as we can remember, but no one jokes about the French toast that used to be served on the Santa Fe line. The train might have run late, but when indulging in a breakfast like this, who cared?
Makes 3 or 4 servings.
- 5(3/4-inch-thick) slices from an unsliced loaf of firm white sandwich bread or challah
- 1cup heavy cream
- 4large eggs, lightly beaten
- 1/4teaspoon salt
- about 4 cups vegetable oil for frying
- confectioners sugar for dustingaccompaniment:warm maple syrup or honey
- special equipment:a deep-fat thermometer
DIRECTIONS Preheat oven to 400°F.
Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan.
Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
Carefully transfer soaked bread with a slotted spatula to a tray.
Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F.
Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.