Neutral cooking oil, such as canola or peanut oil, for frying
4 large eggs
1/2 cup whole or 2% milk
1/2 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon dry mustard powder, or more to taste
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce, such as Tabasco
Freshly ground black pepper, to taste
1 large garlic clove, peeled and crushed
6 slices good-quality bread, cut 3/4 to 1-inch thick
Freshly minced herbs, such as chives or flat-leaf parsley, for garnish
Turn the oven to the warming setting. Line a sheet pan with paper towels and set it near your workspace.
Combine the eggs, milk, and cream in a blender and pulse until well combined. Transfer mixture to an 8×8 baking dish or shallow pan. Whisk in the Parmesan, mustard powder, salt, hot sauce, and a very generous amount of black pepper, followed by the garlic clove.
Pour about 1/4- to 1/2-inch of oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium to medium-high heat until the temperature of the oil reaches 365°F to 375°F on an instant-read thermometer.
While the oil is heating, add 2 pieces bread to the batter and soak, flipping frequently, until thoroughly saturated with liquid, 1 to 2 minutes. Add the bread to the hot oil and cook until the bread is golden brown; flip and continue cooking, about 2 minutes per side. (Reduce or increase heat, as necessary, to keep oil temperature around 365°F.)
Gently shake excess oil from the bread and place on the paper towel-lined sheet pan. Pat the toast with additional paper towels to remove excess oil, if necessary. Transfer the sheet pan to oven to keep warm, and continue cooking the remaining bread.
Garnish the French toast with chopped herbs and Parmesan cheese. Serve with a lightly tossed side salad and additional condiments such as bacon jam, tomato jam, or pesto, if desired.
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