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Challah French Toast
 

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Challah French Toast
Prep Time: 10 min
Cook Time: 22 min
Servings: 8 - 12 slices
Ingredients
1 tablespoon good Sue Bee Honey
6 extra large eggs
good raspberry preserves
pure maple syrup pure maple syrup
vegetable oil vegetable oil
unsalted butter unsalted butter
1 loaf challah
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 1/2 cups half-and-half
sifted confectioners' sugar
Directions
  1. Preheat the oven to 250 degrees F.
  2. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt.
  3. Slice the challah in 3/4-inch thick slices.
  4. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
  5. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat.
  6. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.
  7. Place the cooked French toast on a sheet pan and keep it warm in the oven.
  8. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.
  9. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

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