8 eggs
1/2 c. heavy cream
1 tsp. vanilla extract
1 loaf Italian bread (8 oz., about 16"x4")
3-4 c. corn or vegetable oil
2 tbsp. confectioners' sugar
Maple syrup (opt.)

In large bowl, whisk eggs, cream and vanilla until blended. Pour 1/2 of egg mixture into another bowl.

Cut the bread crosswise in half, then cut lengthwise to give 4 long wedges. Slice each wedge into 1 1/2" pieces. There will be 20 pieces of bread.

Place 1/2 of the bread pieces in bowl of egg mixture. Let them soak, turning several times with a spoon, until they have absorbed the egg mixture, about 5 minutes.

Pour oil into frying pan. Heat oil to 370 degrees. Place soaked bread with slotted spoon in hot oil, turn until each piece is evenly browned all over, 4 to 5 minutes.

Remove toast with a slotted spoon and drain well on crumpled paper towels. Keep warm in a very low oven while frying remaining bread.

To serve, arrange half of the French Toast on a large plate and sift 1/2 of the sugar over it. Make remaining half of French toast and sift on remaining sugar.

Serve hot with maple syrup if desired.