There is nothing I love more in the winter than a big, warm breakfast. Add a cup of coffee and I’m spent. My mother, sister and I consider ourselves “disciples” of kitchen goddess, Ina Garten and I know we’re not the only ones. Am I right fellow foodies?? Mom made Ina’s Challah French Toast over the holidays and we were all in heaven. Clearly, it pays to ask: “What would the Barefoot Contessa do?”
Challah French Toast (via Barefoot Contessa Family Style by Ina Garten)
Makes 8 large slices
What you’ll need:
6 extra large eggs, 1 1/2 cups half-and-half or milk, 1 teaspoon grated orange zest, 1/2 teaspoon pure vanilla extract, 1 tablespoon good honey, 1/2 teaspoon kosher salt, 1 large loaf challah or brioche bread, unsalted butter, vegetable oil
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. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauce 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. (Note from Kate: I tend to use cooking spray instead of butter and oil just because it often becomes too heavy for me. Either works, just keep an eye on the pan and go with the flow!)
We served ours with fresh fruit, strawberry jam and warm maple syrup. If that doesn’t get you out of bed in the morning, nothing will. YUM!