Categories: Barefoot Contessa, Breakfast

Ingredients

• 1 loaf challah, sliced and left out to dry
• 1 1/2 cups whole milk or 1 1/2 cups half-and-half
• 6 large eggs
• 1 pinch salt, to taste
• 1 tablespoon honey
• 1/2 teaspoon grated orange zest, to taste
• 1/2 teaspoon vanilla
• butter (for frying)
• oil (for frying)

Directions

1. In a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk.

2. Add orange zest, honey and vanilla.

3. Add salt.

4. Place three slices of the bread in the egg mixture and let soak about three minutes each side.

5. Meanwhile melt one tbsp of butter and oil each in a large frying pan.

6. Transfer challah to pan and cook 3 minutes on each side or until nicely browned.

7. Add a little more butter for each round of bread.

8. If you are making the other recipes transfer french toast to oven until rest of meal is complete.

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