The Culinary Works

Everyone has a favorite breakfast sweet -- whether it be pancakes, waffles, muffins or scones…but for me, it is French Toast.  I have several recipes for various versions (I will be sure to share more of them) but here is one that I go back to again and again.  Try to find fresh challah or brioche - it really makes a difference!

Rachel's Go To Challah French Toast:

• 1 tsp grated orange zest
• 1/2 tsp vanilla extract
• 1 tbs honey
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tbs sugar
• 1/2 cup half and half or milk
• 6 eggs
• 3-4 tbs butter
• 3-4 tbs vegetable oil
• 4-6 slices fresh challah bread or brioche

Your topping of choice:  maple syrup, raspberry preserves, confectioners sugar

1. Heat oven to 250 degrees.
2. In a bowl, whisk eggs with orange zest, vanilla, honey, salt, cinnamon, nutmeg, sugar, and the half and half.  Pour into large shallow pan ( a9 x 13 is what I use) and soak the challah slices, turning a couple of times, in the egg mixture for 5 minutes.
3. Heat 1 tbs butter and 1 tbs oil in large saute pan over medium heat.  Add the soaked challah to the pan and cook 2-3 minutes on each side, should be nicely browned.  Place on sheet pan in oven to keep warm.  Continue to cook remaining challah adding more butter and oil as needed (1:1 ratio).
4. Serve hot with your choice of toppings.