Challah French Toast

I picked up a loaf of challah at my farmers' market and have been using it to make Challah French Toast. I even eat it for dinner!

The following is an Ina Garten "Barefoot Contessa" recipe; however, I scale it down to make fewer servings. You can use regular large eggs and adjust the recipe according to your taste. When the challah is soaked in the egg mixture it becomes very delicate, so be careful transferring it to the pan or else the slice may tear.

CHALLAH FRENCH TOAST

makes 8 large slices

6 extra-large eggs
1 1/2 c half-and-half or milk
1 tsp grated orange zest
1/2 tsp pure vanilla extract
1 tbs good honey
1/2 tsp kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil

To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4" thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.Heat 1 tbs butter and 1 tbs 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.