Recipe courtesy of Ina Garten
Save Recipe Print
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
Level:
Easy

Ingredients

To serve:

Directions

Watch how to make this recipe.

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.

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