I call this Sunday Brunch Deep Fried French Toast because this is some impressive stuff. Thick-sliced, soft brioche or challah, possibly stuffed with goodness--or not, dipped in a thick, poofy batter and deep fried. It's big and impressive, but since the bread isn't completely soaked with custard it is much lighter than it looks. Perfect brunch fare. Enjoy with real maple syrup, jam or the peach-blueberry compote or sauce I made (recipe follows). Susie Friou used cup measures, so I do too. If you'd like to weigh the flour, it should come in at right around 3-3.25 oz.