Challah French toast

  • 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)
1) Preheat the oven to 140C/Gas mark 1. In a large shallow bowl, whisk together the eggs, milk or cream, orange zest, vanilla, honey and salt.

2) Slice the challah or brioche into 2cm thick slices and soak as many slices as possible in the egg mixture for 5 minutes, turning once.

3) Heat 1 tbsp butter and 1 tbsp oil in a very large saute pan over a 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.

4) Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserve and/or icing sugar.

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