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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 30 |
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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 . Ingredients:
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 |
pure maple syrup |
good raspberry preserves (optional) |
sifted confectioners' sugar (optional) |
Directions:
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.
3. Slice the challah in 3/4-inch thick slices.
4. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
5. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat.
6. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.
7. Place the cooked French toast on a sheet pan and keep it warm in the oven.
8. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.
9. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
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