Santa Fe (Railroad) French Toast

Recipe by Galley Wench
READY IN: 25mins


  • 6
    slices firm white bread (day old, I use leftover sourdough) or 6 slices challah, 3/4 inch slices cut in half diagonally
  • 4
    large eggs, lightly beaten
  • 14
    teaspoon salt
  • vegetable oil (for frying)
  • Garnish


  • 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.