Makes 8 large slices
Mom made this for us when Missy and I went to watch conference at their house. It made a real impact on me. This is Sunday breakfast with the volume turned up. You can use leftover challah from the freezer, and the orange zest comes from the oranges you’re going to squeeze for fresh juice. The rest you probably have around the house. And your family will love you.
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 of challah or brioche bread
Unsalted butter
Vegetable oil
TO SERVE
Pure maple syrup or buttermilk syrup
Good raspberry preserves (optional)
Sifted confectioners’ sugar (optional)
Preheat the oven to 250 degrees.
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 syrup, raspberry preserves, and/or confectioners’ sugar.
