Orange Cinnamon French Toast

This recipe is Ina Garten’s French Toast with my added sugar cinnamon dip.

6 extra large eggs

1 ½ c. milk

1 tsp. grated orange zest

½ tsp. pure vanilla extract

1 T. honey

½ tsp. kosher salt

1 loaf challah bread sliced into ¾” slices

butter and vegetable oil

¼ c. sugar and 1 tsp. cinnamon mixed and on a flat plate

Whisk together the first 6 ingredients. Can be covered and refrigerated to use the next day, or proceed to next step if using immediately.

Place challah slices in a shallow 9X11 baking dish, and pour half of the egg mixture over the bread. Turn bread and allow to soak while pan heats.

In a flat grill pan or skillet melt 1 T. butter and 1 T. oil over medium heat. Add the soaked bread and cook 2-3 minutes per side until nicely browned. Use tongs to remove each slice and quickly dip in sugar-cinnamon mix before placing on serving plate. Can be kept in a warm oven while making the second batch.

Place remaining challah slices in a shallow 9X11 baking dish, and pour remaining egg mixture over the bread. Turn bread and allow to soak while pan heats with another tablespoon of butter and oil. Cook as directed above and dip in sugar-cinnamon.

Serve with pure maple syrup or fresh fruit and a dusting of confectioners sugar.