Challah French ToastServes: 8 slices
Adapted from: Barefoot Contessa
6 extra-large eggs (I used egg beaters for 2)
1 1/2 cups skim milk
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 Tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, milk, lemon zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture, turning once.
Heat griddle 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. Cook the remaining soaked bread slices, until it's all cooked. Serve hot with fresh fruit and enjoy!