Spanish French Toast

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Maple syrup or honey

• Baking & Spices

  • 1 Cinnamon sugar
  • 1 Pinch Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 cups Milk

• Other

  • 2 Large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices

Found on cooking.nytimes.com

Description

Directions

• Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top. Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread. Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.