Awhile ago, we had friends over for brunch, and I served a roasted tomato, artichoke, goat cheese frittata and Challah French Toast. When French Toast is made with Challah rather than ordinary bread, it takes the “toast” to an extraordinary delectable level. Try it sometime — it is definitely worth it!
I used the Barefoot Contessa Recipe found here. The orange zest gives it a nice fruity undertone that’s not overpowering. I used 2% milk instead of the half and half and 3 eggs and 2 whites instead of 6 extra large eggs, and it still tasted rich and custard-y. Also, I didn’t soak the bread for a full 5 minutes — more like 1 minute or so each, because I think any more would have made the bread too soggy.
Challah French Toast
3 extra-large eggs
2 egg whites
1 1/2 cups milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 day old large loaf challah
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, milk, 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 about a minute, 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 rack over a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until all the French toast is cooked.