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!
CHALLAH FRENCH TOAST WITH ORANGE BLOSSOM
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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
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.