Laura Leigh's Note:
A yummy twist on classic French toast. The thickness and sweetness of the bread make this extra special. I found the bread in the bakery of my local grocery store. Fresh whipped cream makes it even better. I don't soak the bread as long as the recipe calls for. This is from Ina Garten/Barefoot Contessa at foodnetwork.com.
My Private Note
Units: US | Metric
- 6 extra large eggs
- 1 1/2 cups half-and-half or 1 1/2 cups milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 loaf challah or 1 loaf brioche bread
- unsalted butter
- vegetable oil
- 1Preheat the oven to 250 degrees F.
- 2In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt.
- 3Slice the challah in 3/4-inch thick slices.
- 4Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- 5Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat.
- 6Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.
- 7Place the cooked French toast on a sheet pan and keep it warm in the oven.
- 8Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.
- 9Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
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Nutritional Facts for Challah French Toast
Serving Size: 1 (1345 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 292.3
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 5.5 g
- Cholesterol 229.7 mg
- Sodium 467.6 mg
- Total Carbohydrate 31.6 g
- Dietary Fiber 1.3 g
- Sugars 3.6 g
- Protein 12.2 g