When I worked retail, Sunday turned into just another day that I worked. Now, Sunday is again one of my favorite days. There’s just something about getting to sleep in a little and making a big ‘ol Sunday brunch that brings a huge smile to my face. It doesn’t hurt if I get to have a mimosa, or two with that brunch too.
I made this french toast a couple of weekends ago and it was perfect, nice and custard like in the middle without being soggy or dry. The orange zest gives it a little something fresh, and the spices are just enough to warm the recipe up. I used some challah bread but any thick cut, dense bread will do. And like most Sunday brunches, this one is served best with a side of bacon and a mimosa. Enjoy!
Challah French Toast (Print Me)
8 large eggs
1 1/2 cups milk or half-and-half
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 Tablespoon honey/agave nectar
1 large loaf challah, brioche, or thick sliced bread
Preheat the oven to 250ºF to hold your cooked toast.
In a large shallow bowl, whisk together the eggs, milk/half-and-half, and all the seasonings. Slice the bread into ~3/4-inch thick slices. Soak slices in the egg mixture 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, or your topping of choice.
Slightly adapted from: Ina Garten