Challah French Toast

01Method

1. 1

   Cut the challah or brioche into 2 cm thick slices. In a wide bowl, whisk together the eggs, milk or cream, orange zest, vanilla essence, honey, and salt. Submerge as many bread slices as possible in the egg mixture and leave to soak for 5 minutes, flipping once halfway through.

2. 2

   Warm a generous knob of butter with a splash of oil in a large sauté pan over medium heat. Lay the soaked slices in the pan and cook for 2–3 minutes per side until deep golden brown. Transfer the finished toast to a baking sheet and keep warm in the oven while you cook the remaining batches.

3. 3

   Continue frying the remaining soaked slices, adding more butter and oil to the pan as needed. Serve hot, accompanied by maple syrup, raspberry preserve, and/or a dusting of icing sugar.