Pain Perdu

¼ cup light cream or half-and-half
4 large eggs
½ cup sugar
1 teaspoon finely grated lemon zest
½ teaspoon vanilla extract
1/8 teaspoon freshly grated nutmeg
12 slices stale French bread, each measuring about 4 inches across and 1 inch thick
1 quart vegetable oil (for deep-fat frying)
Confectioners’ (10 X) sugar (for dusting)

Known elsewhere as French toast, this Louisiana brunch and breakfast classic deliciously recycles stale French bread.

Beat the cream, eggs, sugar, lemon zest, vanilla, and nutmeg in a large electric mixer bowl at moderately high speed for about 2 minutes until thick and creamy.
Place 3 to 4 bread slices in the egg mixture, let stand for 15 seconds, then turn the slices and soak the flip sides for another 15 seconds. Transfer the dipped slices to a wax paper–lined baking sheet. Repeat until all slices are saturated with the egg mixture. Cover with foil or plastic food wrap and refrigerate for several hours.
When ready to proceed, pour the oil into a large, deep skillet and insert a deep-fat thermometer. Set over moderate heat and bring the oil to a temperature of 380° F. Meanwhile, preheat the oven to 250° F. Also line two baking sheets with foil and set aside.
When the oil reaches 380° F., ease three slices of soaked bread into the skillet and fry until a rich golden brown; this will take 1 to 2 minutes per side if you keep the temperature of the oil as close to 380° F. as possible. Drain the browned slices on paper toweling, then transfer to foil-lined baking sheets and set in the oven to keep warm. Repeat until all of the slices have been browned.
To serve, overlap two slices of Pain Perdu on each of six heated plates, dust with confectioners’ sugar, and serve at once with heated cane syrup or maple syrup.