Burg's French Toast (Fried French Toast)

Some friends of ours were unloading kitchen goods before they moved and gave us a loaf of bread.  And when you have extra bread what do you do?  Make french toast.  This recipe has been sitting in my "to-make" pile ever since I read the book A Homemade Life more than a year ago and I'm glad that I finally got around to making them.  Because these are definitely not your average french toast: they are the fried alternative.  Do I even need to elaborate?  Just read these three words:  Fried.  French.  Toast.  They are seriously delicious.  Now go make yourself a very happy person and eat an extra slice for me.

Burg's French Toast (Fried French Toast)
(adapted from A Homemade Life)
Printable Recipe
Serves 2-3

Ingredients
3 eggs
1 cup milk
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
dash of ground nutmeg
canola or other flavorless oil
6-8 slices day-old bread, about 3/4 inch thick, cut on the diagonal (French bread or challah is recommended, but any bread that isn't too dense will work.  I happened to use plain old white.)

Directions
1) Break the eggs in a wide, shallow bowl or a square Pyrex dish.  Whisk the eggs to break up the yolks.  Add the milk, sugar, vanilla, salt, and nutmeg and whisk to blend.
2) Place a heavy large skillet over medium-high heat, and pour enough oil to completely coat the bottom of the skillet.  Let the oil heat until you can feel the warmth radiating from it when you hold your hand close over the pan.  To test the heat, dip the tip of a finger into the egg mixture and flick a drop into the oil.  If it sizzles, it's ready.
3) When the oil is almost hot enough, put 2 slices into the egg mixture, allowing them to rest for 30 seconds per side.  They should feel heavy and thoroughly saturated, but they shouldn't be falling apart.
4) Carefully place the slices in the skillet.  They should sizzle upon contact, and the oil should bubble busily around the edges.  Watch carefully so the slices don't burn.  Cook until the underside of each slice is golden brown, 1 to 2 minutes.  Remove to a plate lined with a paper towel, and allow to sit for a minute or two before serving.  Serve hot.
5) Repeat with the remaining bread.  If, at any point, the bread starts to burn before it has a chance to brown nicely, turn the heat back a little.  The oil should be kept nice and hot, but not smoking.  Enjoy!