Santa Fe (Railroad) French Toast - cooking recipe

Ingredients

6 slices firm white bread (day old, I use leftover sourdough) or 6 slices challah, 3/4 inch slices cut in half diagonally
1 cup heavy cream
4 large eggs, lightly beaten
1/4 teaspoon salt
vegetable oil (for frying)
Garnish
confectioners' sugar
warm maple syrup

Preparation

Preheat oven to 400 degrees. Position rack in middle of the oven.
Arrange bread in a single layer in a baking dish.
Whisk together cream, eggs and salt and pour over the 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 tray.
Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees.
Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet.
Once all bread is fried, bake toast until puffed, about 4 minutes.
Dust with confectioners sugar and serve with syrup or honey.