Challah French Toast

6 extra large eggs
1 1/2 cups half and half or milk
1 tsp grated orange zest
1/2 tsp pure vanilla extract
1 Tbsp honey
1/2 tsp kosher salt
1 large loaf challah or brioche bread
unsalted butter
vegetable oil

Preheat the oven to 250°. 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.

Heat 1 Tbsp butter and 1 Tbsp olive 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 sheet plan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners sugar.

Barefoot Contessa recipe