Monday, November 7, 2011

sunday sweets {challah french toast}

 I was not feeling my best this weekend, so I took a bit of a break from any serious baking. Jacob, however, tries very hard to make me feel better when I'm sick, and he knows making breakfast for me definitely helps. We had some Challah bread left over from the Jewish Food Festival last Sunday {for those of you who are unaware, challah is a very special braided, egg bread, usually baked for the Sabbath, it's delicious}, and it literally makes the best french toast ever. Slice it thick and you'll get almost a bread pudding effect. 

  • Ingredients:
  • 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
  • Unsalted butter
  • Vegetable oil
Preheat the oven to 250 degrees F.
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.
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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