Servings 4 servings
Ingredients
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1/4 cup packed light brown sugar
- Unsalted butter, for cooking
- 8 (1-inch thick) slices Challah bread
- Maple syrup, for serving
- Fresh fruit, for serving (optional)
Instructions
- In a large shallow dish, whisk together the milk, eggs, vanilla extract, cinnamon, orange zest and light brown sugar.
- Place a large sauté pan over medium heat and add 2 tablespoons of butter. Once the butter has melted, dip each slice of bread in the egg mixture, coating it on all sides and shaking off any excess, then place it in the pan.
- Cook the bread until golden, about 2 minutes, then flip it once and cook it an additional 1 to 2 minutes. Repeat the cooking process, adding more butter as needed, with the remaining slices of bread.
- Top the French toast with maple syrup and fresh fruit, if desired, and serve immediately.
Notes
- To mix the cinnamon evenly into the batter, add the cinnamon to the mixing bowl first and whisk it with a little milk to form a wet paste. Then whisk in the rest of the ingredients until smooth.
- If the challah is a little stale and dried-out, it will absorb more of the custard mixture and will have a better texture. Hasten the drying-out process by slicing the bread and leaving it sitting out on the counter overnight.
- Keep the cooked pieces warm for up to 30 minutes by placing them on a baking sheet in a 200˚F oven.
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