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Chocolate Chip Challah and Other Twists on the Jewish Holiday Table: An Interactive Family Cookbook
by Lisa Rauchwerger (Illustrator)
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Basket of Bread, 1926
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Dali, Salvador
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October 19, 2003

Challah French Toast
Challah is a special kind of bread used for Jewish Sabbath and other Jewish Holidays. It is a very sweet, golden, eggy bread. By far, Challah bread is the best bread to make French toast. If you haven't tried it you don't know what you are missing. French toast is a great dish to serve at a brunch and for a special weekend breakfast for the family. It is easy to make and is very satisfying. Serve French toast with a side of fresh cut up fruit and fresh squeezed orange juice. For other great Jewish foods - I love Tzimmes (a sweet beef stew)- http://www.jewfaq.org/food.htm

Note: The elegance of this dish screams out for real maple syrup!

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil

To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees F. 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 tablespoon butter and 1 tablespoon 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 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, raspberry preserves, and/or confectioners' sugar.