Friday, September 21, 2012

Challah French Toast

By now you probably know that breakfast is pretty much my favorite meal, except of course dessert. Since the Jewish holidays started this week, we had a challah in the house and what better way to use it up than with french toast. Normally Jason is in charge of breakfast but not french toast so this was my treat for us. This is perfect for weekend brunch! I just might have to make this again next week after another holiday dinner, if there is any challah left over. Hope you enjoy it as much as we do.

Challah French Toast
Serves: 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
Vegetable oil

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!

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