Prep Time
10 min
Cook Time
12 min
Yields
8 servings
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved.
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ingredients
Challah French Toast
6
extra-large eggs
1 ½
cups half-and-half
1
tsp grated orange zest
½
tsp pure vanilla extract
1
tbsp good honey
½
tsp kosher salt
1
large loaf challah or brioche bread
Unsalted butter
Vegetable oil
To serve
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)
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directions
Step 1
Preheat the oven to 250ºF.
Step 2
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Step 3
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute 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. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.
Step 4
Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.