Use a serrated knife to slice bread on the diagonal 1 inch thick. Beat eggs and milk in a 9- by 13-inch baking pan until well mixed. Put bread slices in the milk mixture and refrigerate 1 hour. Flip bread, cover with plastic wrap and refrigerate until custard is absorbed, or overnight.

Heat a wide, heavy skillet over medium-high heat. Add oil to cover the bottom of the pan. When oil is hot, add bread slices and cook until beautifully brown (browning should take at least 5 minutes). Flip slices and cook until brown, aiming to cook the toast about 15 minutes total to cook the egg all the way through. Serve with maple syrup, jam or other topping of your choice. Serves 4 to 5