Challah French Toast

When I think of the Food Network personalities my favorite is hands down Ina Garten. Most of the people in my age group love Giada or Rachel Ray, and while I too love both of them and see their mass appeal, there is just something to respect about The Barefoot Contessa. Ina is, in my opinion, a classic. A woman who knows her way around the kitchen. I turn to her anytime I am looking for a classic- and sure enough, when I wanted a classic challah french toast she was my lady.

I have an old standby recipe for french toast that I make. But when I found myself with 1/2 a loaf of challah in the freezer I knew what I needed to make. And boy- Ina didn't lead me wrong. This is a pretty simple recipe but the results are anything but. It made for a perfect "brinner" or "dinfast" (yah know... breakfast + dinner... ok, I'm lame, I get it.) Definitely try this out if you're in the market for a new french toast recipe. The original definitely makes a lot- I halved it and it was still a good amount for two people. Below is the quantity I made, but if you have a large family just check out Ina's version linked below.

Source: Slightly adapted from Ina Garten

Ingredients:
3 extra-large eggs
3/4 cup milk
1/2 tsp. ground cinnamon
1 tsp. grated orange zest
1/4 tsp. vanilla extract
1/2 tbsp. honey
1/4 tsp. kosher salt
1/2 large loaf challah bread
Butter or oil (for greasing the pan)

Directions:
1-Preheat the oven to 250 degrees F.

2- In a large shallow bowl, whisk together the eggs, orange zest, milk, cinnamon, 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 tbsp. of either butter or 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 cookie sheet and keep it warm in the oven. 

4- Repeat until all the bread is cooked. Serve hot with maple syrup.