Sunday, February 21, 2016


This french toast recipe is a perfect dish to serve at a Moroccan-inspired family brunch. I love this recipe because I get to twist-up my leftover Challah bread with one of my favorite Moroccan aromas. The soft and succulent texture obtained when using the brioche-like bread makes challah my bread of choice for French toast. I was excited when I crossed Ina Garten's recipe. The added orange zest coupled with droplets of orange blossom is what modern Sephardi cooking is made of, truly a match made for breakfast! Enjoy!

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Prep time 10 min | Total Time 30 min | Yields 8 | Dairy

Adapted from Ina Garten: Barefoot Contessa Family Style



6 extra-large eggs

1 1/2 cups milk

1 teaspoon grated orange zest

1/2 teaspoon orange
blossom water, plus more
for a light sprinkle on top

1 tablespoon honey,
plus more for serving

1/2 teaspoon kosher salt

1 large loaf challah

Unsalted butter

Vegetable oil

Confectioners' sugar

1.  Heat oven to 250 degrees.
2.  In a large shallow bowl, whisk together the eggs, milk, orange zest, 1/2 tsp orange blossom, honey, and salt. Slice the challah in 3/4-inch thick slices.
3.  Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
4.  Heat 1 tablespoon unsalted 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.
5.  Place the cooked French toast on a sheet pan and keep it warm in the oven.
6.  Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.
7. Serve hot with a light drizzle (not too much, its a very powerful ingredients), confectioners' sugar and/or honey.