Spanish French Toast (Torrijas)

Olive oil as needed
2 cups milk
Pinch salt
½ 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

2 servings

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