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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An amazing breakfast for a special occasion! I saw this on a cooking show and my Husband ran out the following weekend to buy all the ingredients and made it for me. That was the first time in 9 years he's made me breakfast.....in one word YUMMY 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 (egg 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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