I love custard, so this French toast from Ina Garten is right up my alley!

It is important to use bread that is a couple of days old, or leave slices on counter to stale.  If you use fresh bread, it will turn to mush.

  • 6 large eggs
  • 1 heaping tablespoon honey
  • 1/2 teaspoon plus a pinch kosher salt
  • 1 large loaf 2-day old challah or brioche bread
    (I use my bread machine egg bread which is perfect!)

If feeding a crowd, preheat the oven to 250 degrees F.

Heat pan to medium, or electric skillet to 350 degrees.

In a large, flat casserole dish, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt.
Slice the bread in 3/4-inch thick slices.
Cut off crust and slice in 2″ x 4″ rectangles (or close to that)
Soak as many slices in the egg mixture as possible for 2 minutes on each side.

Heat 1 tablespoon butter and 1 tablespoon oil in preheated skillet.
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.

Sprinkle with confectioners’ sugar, and serve hot with maple syrup or raspberry preserves.

 

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