Challah French Toast Recipe

6 extra-large eggs
1 ½ cups half and half or milk
1 tsp. grated orange zest
½ tsp. vanilla extract
1 tbl. honey
½ tsp. kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil

Preheat the oven to 250 degrees. In a large shallow bowl, whisk together the eggs, half and half, 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 2-3 minutes on each side, until nicely browned.

Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry 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.