Meli's French Toast
Challah dipped in honey sweetened custard and drizzled with warm honey. Another winning recipe from Meli Cafe!
5 mins Cook Time
25 mins Yield: 8 servings
- 6 large Eggland's Best organic eggs
- 1 1/2 cups half-and-half
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- unsalted butter
- vegetable oil
- pure maple syrup (optional)
- whipped cream (optional)
- sifted confectioner's sugar (optional)
- fresh fruit (optional)
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the Eggland's Best eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté 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. Serve hot with maple syrup, whipped cream, and/or confectioners' sugar.
Your Ratings and Comments
Please sign in to rate or comment. Sign in with Facebook or use your Eggland's Best account.