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Santa Fe French Toast

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 5 (3/4-inch-thick) slices firm white sandwich bread or challah, crusts discarded, slices cut diagonally in half
  
• 1 cup heavy cream
  
• 4 large eggs, lightly beaten
  
• 1/4 tsp salt
  
• About 4 cups vegetable oil for frying
  
• Confectioners' sugar, for garnish
  
• Warm pure maple syrup or honey
  






Instructions



1. Put a rack in middle of oven and preheat oven to 400° F.
   Arrange bread in one layer in a large baking pan. Whisk together cream, eggs, and salt and pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes. With a slotted spatula, carefully transfer soaked bread to a tray.
   
   
2. Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until it registers 325° on a deep-fat thermometer. Fry bread for 3 or 4 pieces at a time, turning once, until golden brown and crisp, about 2 minutes per batch. (Return oil to 325° between batches.) Transfer to paper towels to drain briefly, then arrange in one layer on a baking sheet.
   
   
3. Once all bread is fried, bake toast until puffed, about 4 minutes. Dust with confectioners' sugar and serve with syrup and honey.
   
   Serves 3 to 4
   
   






Final Comments


"It seems as if people have been making fun of the railroad for as long as we can remember, but no one jokes about the legendary French toast that used to be served on the Santa Fe line, brightening mornings all the way from Illinois to California. The train might have run late, but when indulging in a breakfast like this, who cared?"