Challah French Toast
This indulgent American-style French toast uses thick slices of challah or brioche soaked in a custard of eggs, cream, honey, and orange zest. The slices are fried until golden and served warm. The recipe is quick to prepare, taking only 12 minutes of cooking time, and yields enough to serve eight people. Optional toppings include maple syrup, raspberry preserve, and a dusting of icing sugar for a delightful finish.
Ingredients
- 6 extra-large eggs
- 335ml gold top milk or single cream
- 1 tsp grated orange zest
- 1/2 tsp pure vanilla essence
- 1 tbsp good honey
- 1/2 tsp salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
- Pure maple syrup
- Good raspberry preserve (optional)
- Sifted icing sugar (optional)
Method
- Set your oven to 140C/Gas mark 1. Take a large, shallow bowl and whisk the eggs with the milk or cream, orange zest, vanilla essence, honey, and salt.
- Cut the challah or brioche loaf into slices about 2cm thick. Submerge as many slices as will fit into the egg mixture, letting them soak for 5 minutes and turning them over once.
- Warm 1 tbsp of butter and 1 tbsp of vegetable oil in a very large saute pan. Cook the soaked bread for 2 to 3 minutes on each side until it achieves a good brown colour. Transfer the cooked toast to a sheet pan and keep it warm in the preheated oven.
- Continue frying the rest of the soaked bread, adding more butter and oil to the pan as required. Serve the French toast immediately while hot, accompanied by maple syrup, optional raspberry preserve, and/or a sprinkle of icing sugar.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryEgg
Cuisineamerican
AuthorFood Network UK
