FRIED FRENCH TOAST

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DEEP OIL IMMERSION IS IMPORTANT HERE. At Chef Shack, Carrie Summer and Lisa Carlson employ the same deep fryer for French toast that they use for their doughnuts spiced with cardamom What emerges from the oil are toasts that do justice to the concept of toast. Too often French toast is anemic stuff, a limp cousin to milk toast. Not here. Pile on any kind of seasonal fruit. Some sausage or bacon wouldn’t hurt. And neither would a crowning sprinkle of confectioners’ sugar.

Bread bobs in bubbling oil. The result? Spectacular French toast.

SERVES 4

8 large eggs, beaten
1 cup whole milk
2 tablespoons turbinado sugar, such as Sugar in the Raw
¼ teaspoon salt
¼ teaspoon ground cinnamon
Vegetable oil, for frying
8 slices day-old whole wheat bread

Pure maple syrup or honey, for serving

Place the eggs, milk, sugar, salt, and cinnamon in a mixing bowl and whisk to combine.
Pour oil to a depth of 2 inches into a heavy-bottomed skillet and heat it over high heat.
Soak the bread in batches in the egg mixture then immediately transfer it to the skillet and cook, turning once, until golden brown, 2 to 3 minutes total. Drain on paper towels. Repeat with the remaining bread.
To serve, drizzle maple syrup or honey over the French toast.