Ingredients
-
6 large eggs
-
1½ cups milk
-
1 teaspoon orange zest
-
1 teaspoon vanilla extract
-
1 teaspoon pumpkin pie spice
-
1 tablespoon honey
-
1 loaf challah bread, sliced into 1-inch-thick slices
-
Butter, for greasing the pan
-
Powdered sugar, for dusting
-
Maple syrup, for serving
Instructions
In a shallow baking dish or wide bowl, whisk together the eggs, milk, orange zest, vanilla extract, pumpkin pie spice, and honey until well combined.
2. Soak the Challah
Dip each slice of challah into the egg mixture for about 10 seconds per side, allowing the bread to absorb the mixture without becoming overly soggy.
3. Heat the Pan
Place a large skillet over medium heat. Add enough butter to coat the bottom of the pan and let it melt.
4. Cook the French Toast
Place the soaked challah slices in the skillet in a single layer. Cook for about 3 minutes per side, or until golden brown and cooked through. Work in batches as needed, adding more butter between batches.
5. Garnish and Serve
Arrange the French toast on a serving platter. Dust with powdered sugar and drizzle with maple syrup to taste. Serve warm.
Notes
-
Choose sturdy bread: Challah’s soft, rich texture makes excellent French toast, but slightly stale slices can absorb the custard without falling apart.
-
Avoid oversoaking: About 10 seconds per side is enough for most slices. Very fresh challah may need less time.
-
Keep the heat moderate: Medium heat helps the outside turn golden while the center cooks through.
-
Cook in batches: Avoid overcrowding the skillet so the bread browns evenly.
-
Keep finished slices warm: Place cooked slices on a baking sheet in a low oven while preparing the remaining batches.
-
Taste your toppings: Maple syrup adds sweetness, so use powdered sugar sparingly if you prefer a less-sweet breakfast.
