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 | |
INGREDIENTS | INSTRUCTIONS |
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. |
