Barefoot Contessa (en-US)

6 extra-large eggs
1½ cups half-and-half or milk
1 teaspoon grated orange zest
1 tablespoon good honey
½ teaspoon pure vanilla extract
1 teaspoon kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil
To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners’ sugar (optional)

Preheat the oven to 250 degrees.

In a large shallow dish, whisk together the eggs, half-and-half, orange zest, honey, vanilla, 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.

Challah French Toast