Spanish French Toast (Torrijas)

• Olive oil as needed
• 2 cups milk
• Pinch salt
• 1/2 cup sugar
• 2 eggs
• 2 large, very thick slices eggy bread, like brioche or challah, preferably stale, cut in half, or 4 smaller slices
• Cinnamon sugar
• Warmed maple syrup or honey, optional

1. 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.
2. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
3. Meanwhile, whisk together the milk, salt and sugar in a broad bowl.
4. In a separate bowl, beat eggs.
5. When oil is ready, soak a piece of bread in milk, then dip in egg.
6. Shake off excess liquid, then transfer to oil.
7. Stand back, as it will spatter.
8. Repeat with remaining bread.
9. Cook about a minute on each side, turning carefully; bread should be very crisp on edges.
10. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.

olive oil, milk, salt, sugar, eggs, bread, cinnamon sugar, maple syrup

Taken from cooking.nytimes.com/recipes/9446 (may not work)