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Challah French Toast

The secret to the best French toast is in the bread you use and the custard, and this French Toast Recipe has the best of both!

10 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	202 kcal	Sugar	4 g
Carbs	25 g	Cholesterol	139 mg
Protein	9 g	Sodium	345 mg
Fat	7 g	Fiber	1 g
Sugar	4 g
Cholesterol	139 mg
Sodium	345 mg
Fiber	1 g

Prep Time: 10 min Cook Time: 12 min Total Time: 22 min

https://bellyfull.net/challah-french-toast/

Preheat the oven to 250 degrees F.
In a large shallow bowl or casserole dish, place 6 large eggs, 1 & 1/2 cups whole milk, 1/2 teaspoon vanilla, 1 teaspoon orange zest, 1 tablespoon honey, 1/2 teaspoon coarse salt, and a pinch of cinnamon.
Whisk together to form a custard.
Slice the challah loaf into 3/4 to 1-inch thick slices (you should get at least 10 slices.) 
Soak as many slices of the challah that you can fit in the custard as possible for 4-5 minutes, flipping once. (Repeat with the remaining bread slices while the first batch is frying.)
Warm 2 tablespoons butter in a very large nonstick fry pan over medium heat until bubbly. Remove the bread slices from custard, letting excess liquid drip off, and place in the pan. 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 as needed, until it's all cooked.
Serve hot with maple syrup, a dusting of powdered sugar, and fresh berries.

Ingredients

6 large eggs

1 & 1/2 cups whole milk

1/2 teaspoon vanilla extract

1 teaspoon grated orange zest

1 tablespoon honey

1/2 teaspoon coarse salt

pinch of cinnamon

1 loaf challah bread, (day old)

2 tablespoons butter, , for the pan

maple syrup, powdered sugar, and fresh berries, , for serving

Instructions

Step 1

Preheat the oven to 250 degrees F.

Step 2

In a large shallow bowl or casserole dish, place 6 large eggs, 1 & 1/2 cups whole milk, 1/2 teaspoon vanilla, 1 teaspoon orange zest, 1 tablespoon honey, 1/2 teaspoon coarse salt, and a pinch of cinnamon.

Step 3

Whisk together to form a custard.

Step 4

Slice the challah loaf into 3/4 to 1-inch thick slices (you should get at least 10 slices.)

Step 5

Soak as many slices of the challah that you can fit in the custard as possible for 4-5 minutes, flipping once. (Repeat with the remaining bread slices while the first batch is frying.)

Step 6

Warm 2 tablespoons butter in a very large nonstick fry pan over medium heat until bubbly. Remove the bread slices from custard, letting excess liquid drip off, and place in the pan. Cook for 2 to 3 minutes on each side, until nicely browned.

Step 7

Place the cooked French toast on a sheet pan and keep it warm in the oven.

Step 8

Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked.

Step 9

Serve hot with maple syrup, a dusting of powdered sugar, and fresh berries.