This recipe from Ina Garten proves that not all French Toast is created equal. This is the type of scrumptious breakfast treat that I thought could only be had at a restaurant; so, imagine my surprise when I discovered that I could make it at home. Though, one should wonder why that surprises me when I’ve gone so far as to make past from scratch, but I digress. This recipe creates a fabulous French Toast that crisps on the outside while remaining light and fluffy on the inside. Make is next weekend for your family, my boys love it.
- 6 extra-large eggs
- 1 ½ cups Half & Half or Milk
- ½ tsp Cinnamon
- ½ tsp Vanilla
- 1 Tbsp Honey
- ½ tsp Kosher Salt
- 1 large loaf Challah or Brioche bread
- Unsalted Butter
- Vegetable Oil
- Pure maple syrup
- Good raspberry preserves (optional)
- Sifted confectioners’ sugar (optional)
- Preheat the oven to 250⁰.
- 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 sauté 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.