French Toast Santa Fe

• 5 (3/4-inch-thick) slices from an unsliced loaf of firm white sandwich bread or challah
• 1 cup heavy cream
• 4 large eggs, lightly beaten
• 1/4 teaspoon salt
• About 4 cups vegetable oil for frying
• Confectioners sugar for dusting
• Accompaniment: warm maple syrup or honey
• Special equipment: a deep-fat thermometer

1. Preheat oven to 400F.
2. Cut off and discard crusts from bread, then diagonally halve slices.
3. Arrange in 1 layer in a baking pan.
4. Whisk together cream, eggs, and salt, then pour over bread.
5. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
6. Carefully transfer soaked bread with a slotted spatula to a tray.
7. Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325F.
8. Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes.
9. (Return oil to 325F between batches.)
10. Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
11. Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes.
12. Serve dusted with confectioners sugar.

white sandwich bread, heavy cream, eggs, salt, vegetable oil, confectioners sugar, accompaniment, thermometer

Taken from www.epicurious.com/recipes/food/views/french-toast-santa-fe-105506 (may not work)