Ina, the Barefoot Contessa, really pumps up the flavor of traditional french toast by using the eggy challah bread, orange zest, and vanilla. Pour real maple syrup over these warm slices for a great holiday breakfast.
Be sure to let the bread dry out a bit so it really soaks up that yummy custard.
Total Time: 27 min
Prep: 10 min
Inactive: 5 min
Cook: 12 min
Yield:8 large slices
6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners’ sugar (optional)
1. Preheat the oven to 250 degrees F.
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.
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. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.
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