I hope that you have some loaves of challah in the oven or the bread box, because you are going to want to make this French toast this weekend. Lots of the recipes I have posted here are old favorites, but this one is a new favorite. It’s Ina Garten’s recipe but Sonia made it for me recently, and then I made it again, and frankly, it’s the reason we’ll be baking challah again tomorrow.
Vanilla. Orange Zest. Crisp, buttery edges. Custardy centers. A drizzle of pure maple syrup, a tumble of fruit, a steaming mug of coffee. Weekend mornings don’t get better than this.
French Toast with Vanilla and Orange Zest: In a wide bowl or pan, whisk 6 eggs with 1 1/2 c. milk, 1 Tb. honey, 1/2 tsp. vanilla, 1/2 tsp. kosher salt, and the zest of one orange. Soak 3/4 inch slices of challah for 5 minutes, turning once. Cook in plenty of butter over medium heat until nicely browned on each side (meanwhile, get the next batch of bread soaking in the egg mixture). Transfer to a 250 degree oven while you cook the remaining slices. Serve with maple syrup and fruit.