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Barefoot Contessa's Challah French Toast

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Course Breakfast
Servings 8 large slices

Ingredients
  

  • 6 eggs extra large
  • 1 1/2 cups half-and-half or milk
  • 1 tsp grated orange zest
  • 1/2 tsp pure vanilla extract
  • 1 tbsp good honey
  • 1/2 tsp kosher salt
  • 1 loaf challah or brioche bread large
  • unsalted butter
  • vegetable oil
To Serve
  • pure maple syrup
  • good raspberry preserves (optional)
  • sifted confectioners sugar (optional)

Instructions
 

  • 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.