| Level: | Easy |
| Total: | 27 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 12 min |
| Yield: | 8 large slices |
| Level: | Easy |
| Total: | 27 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 12 min |
| Yield: | 8 large slices |
Ingredients
- 6 extra-large eggs
- 1 1/2 cups half-and-half or milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
- Pure maple syrup
- Good raspberry preserves (optional)
- Sifted confectioners’ sugar (optional)
Instructions
- Preheat the oven to 250 degrees F.
- In a large shallow bowl, whisk together the eggs, half-and-half, 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 5 minutes, 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 sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 388 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 215 mg |
| Sodium | 400 mg |
| Serving Size | 1 of 8 servings |
| Calories | 388 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 215 mg |
| Sodium | 400 mg |
Reviews
I am only 6 and I am just looking
Delicious and easy to make. Yum!
It came out soggy for me and not that flavorful.
Yes!! Nixed the zest and added cinnamon,
This is delicious!! I substituted cinnamon for the orange zest. Not one piece was left
This is the BEST French Toast! It is our go to when we are preparing breakfast especially on Christmas Day! Thank you, Ina Garten, for sharing your amazing recipe!
This is my go to recipe for French toast. I do like to add 1/2 t cinnamon. My son loves it!
Is there a difference between Canadian and U S. Chala bread? – this was a soupy, disgusting, bog!- definitely not recommending!
I made this French Toast for Supper last night. So delicious. I made a half recipe as it is just the two of us. I didn’t add the honey, but I did add a squeeze of fresh orange juice. Served with sage breakfast sausage and ‘real’ maple syrup. I will be making this again.
I’ve made this French toast recipe many times, it’s my go-to! I started out making it exactly as the recipe calls, and it’s good. I’ve made some small changes that I think make it even better! 1. I was low on milk (no cream) so I made this with a can of evaporated milk. It was great! I also added the buttermilk culture powder to make it buttermilk, which I’ve done a few times before, love it. Be sure to immersion blend the liquids to get a good mix of all the ingredients and get rid of any buttermilk powder clumps. 2. I always add a bit of cinnamon to taste. Whether it’s in the batter or sprinkled on the French toast pieces before cooking. Everything else I keep the same, so so good!