This is a truly decadent and delicious version of this classic breakfast.
- 6 large eggs
- 1 ½ cups milk
- 1 teaspoon grated orange zest
- ½ teaspoon pure vanilla extract
- 1 tablespoon honey
- 3/4 teaspoon kosher salt
- 1 large loaf of challah
- Unsalted butter
- Vegetable Oil
Pure Maple Syrup, heated Your Favorite Preserves (optional) Sifted Confectioners’ sugar (optional)
Preheat Oven to 250 degrees.
In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey and salt. Slice the challah in ¾ inch-thick-slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked french toast on a sheet pan and keep it warm in the oven. Cook the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves and/or confectioners’ sugar.