Challah French Toast

With orange zest and a rich honey flavor, this French toast is a cut above the rest. Slightly crisp at the edges, fluffy in the center, buttery throughout and sweet maple syrup drizzled all over, yum!

Challah French Toast

Photo by connie g.

  • Prep Time


  • Total Time


  • Servings



  • 6

    large eggs

  • cups milk

  • 1

    teaspoon orange zest, grated

  • ½

    teaspoon pure vanilla extract

  • 1

    tablespoon good honey

  • ½

    teaspoon kosher salt

  • 1

    large loaf challah or brioche bread, sliced into ¾-inch thick slices

  • unsalted butter

  • vegetable oil

  • maple syrup


Preheat the oven to 250°F. In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Place the cooked French toast on a sheet pan and keep it warm in the oven until ready to serve. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup.


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