Preheat the oven to 170ºF.

Heat about 1/4” oil in a large heavy skillet.

While the oil is heating, combine the milk, flour, eggs, sugar, baking powder, vanilla and salt in a baking dish. (I usually use a pie dish for French toast, but there is a little bit too much batter in this recipe to fit in a pie dish.) Whisk to combine.

Cut each piece of bread into 4 “sticks”.

In another dish, combine the sugar and cinnamon for the coating.

When the oil is hot, dip a slice of the bread in the batter, turning quickly to coat. You don’t want to soak the bread, just coat it. Transfer it to the hot oil. Repeat with of the bread but don’t overcrowd the skillet. Cook until golden brown on the bottom side, about 3 minutes, then flip and cook the second side.

When the toast is cooked, transfer to a paper towel lined plate and let them sit for a minute while you add another batch to the oil. While still hot, roll in the cinnamon sugar.

Place on a baking sheet and transfer to the oven to keep warm until you have finished frying all of the toast.

Serve warm with buttermilk syrup, if desired.