Challah French Toast

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What a great tasting easy My family loved it.

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Superb recipe for a French toast, especially when you didn't plan ahead. Usually we soak our bread in the custard overnight and bake the dish the next morning, but since this was a more spur of the moment meal I was delighted to find this well-reviewed dish. The only changes we made were a couple of dashes of cinnamon and some nutmeg to the custard. In addition, our local bakery had made a lemon challah bread that we couldn't resist purchasing, so that's what we used for this recipe. My partner even said that this recipe was better than one of his favorite breakfast memories: the vanilla-orange French toast from Caesar's Palace in Las Vegas. So, I'd call that a success.

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Best French Toast ever! Although I didn't add a few ingedients, It still tasted like heaven on a plate! The pure vanilla extract and orange zest REALLY kicked in; Thanks Ina!

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This was the best french toast ever! The flavor was just wonderful with the orange and honey, and the Challah bread was the perfect vehicle for this dish. My only suggestion would be not to soak the bread for the full 5 minutes because the bread wants to fall apart. This will definitely stay on my weekend breakfast rotation!

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For years I've been making french toast that was pretty good. This recipe is awesome! It will definitely be my go-to from now on. I cut the challah about 1/2 inch thick, soaked it for less than a minute, and it was completely saturated, almost disintegrating. It was fresh, which is probably why, but definitely watch the soak time. I love the orange flavor (I didn't have quite enough zest, so I just squeezed in a bit of orange juice in addition. Next time I might try an orange liqueur. Love Ina and her recipes!

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This recipe is fantastic. The orange zest, honey and vanilla make it taste awesome. I made my own sauce with blackberries, raspberries and confectioners sugar mixed in. You can see a picture of my french toast at:

www.jessica-thebookcook.com/2010/10/toast-to-weekend-with-challah-french.html

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This is a very nice recipe. I made a couple of minor changes. First, for some crazy reason I am allergic to orange so I used lemon zest instead. I added some allspice to the batter and for the milk I used 1 cup of organic 2% milk and 1/2 cup of organic half and half. I sauteed in unsalted butter and organic canola oil. I did not have the challah bread so I used a round loaf of something similar to italian bread and did slice as directed about 3/4". We put unsalted butter and a grade A quality of maple syrup which I warmed up. Turned out fabulous. Since we are loaded with our home grown tomatoes I plan to make this french toast again next weekend and I will roast our tomatoes and put on the french toast with the butter and maple syrup. I think that will be outstanding. Also, would like to try caramelized onion and roasted fresh Jersey peaches on this recipe. Could also make a pocket and stuff with cheddar cheese. Lots of options with this recipe.

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The flavor was great butit turned out soggy in the middle and we couldn't cook it in the pan any longer or it would have burned. I also printed out the Food Networks recipe for the same and it said to bake in the oven for 8 to 10 minutes after fryine so we will try that next. Sorry Ina, I always give you 5 stars except for Eli's Salmon.

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I used thinly sliced sourdough from the store and this worked out fine. (I'm not a mushy french toast person. I also added a few sprinkles of cinnamon and nutmeg, omitted the orange zest (didn't have any, and split the half and half between that and skim milk. I will definite use this recipe again and again! I soaked the bread for just about 2 minutes per side in a pie dish one slice at a time. The result was just a little crispy and perfect!

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I made this for my husband and I this morning and it was a major hit. I used potatoe bread because I didn't have Challah and it turned out great. I did let it soak for the five minutes and it tasted more like bread pudding but the crusty outside from the oil and butter still gave it the french toast feel. Next time I will try and not soak it so long but my husband adores bread pudding so this was a nice twist! I don't normally measure much so I cut the recipe back a little since it was just the two of us and only used 4 eggs and for the milk mixture I used part 2% milk and part heavy cream (about 1 cup total. I also added a couple of dashes of hot sauce which doesn't make it hot it just seems to accentuate and bring out the other flavors of a dish when you only use a little. Thanks so much Ina! Keep these awesome recipes coming!
And the orange zest was an amazing start to a day and really MADE the dish :