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Rise N' Shine

Challah French Toast

I have made this delicious Ina Garten recipe numerous times but most recently we enjoyed it for Father's day. It's always a big hit with everyone and super easy to make, actually I have even made it the night before and then just re-heated in the oven at 350 degrees in the morning and it's equally as scrumptious. This time I used a French Loaf and I have at times even tweaked the recipe due to lack of on-hand ingredients or time ( like leaving out the orange zest or just plain ol' dipping and then right into the pan for the bread-no leaving it to soak) and it still comes out perfect, so needless to say, this recipe is a keeper and never lets me down. As Ina puts it "This is Sunday breakfast with the volume turned up."


Challah French Toast


6 Extra large eggs

1 1/2 cups half-and-half or milk

1 tsp grated orange zest

1/2 tsp pure vanilla extract

1 tbs good honey

1/2 tsp kosher salt

1 large loaf of challah or brioche bread

Unsalted butter

Vegetable oil


Preheat oven to 250 degrees


In large shallow bowl, whisk together 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 tbs butter and 1 tbs oil in large sautee pan over med heat. Add the soaked bread and cook for 2-3 minutes per side until golden brown. Place the cooked French toast on sheet pan and place in warm oven. Fry the remaining bread slices, adding butter and oil as needed between batches. Serve hot with maple syrup, and/or confectioners sugar.


Recipe Courtesy of Ina Garten/Barefoot Contessa/Family Style Cookbook