I’m having a hard time writing this post because I’m still recovering from the shock and depression of last night’s season finale of Downton Abbey. *Do not continue reading if you haven’t seen it – I don’t want to give away any spoilers!* Basically, this season has left me terrified of EVER getting pregnant because according to Downton logic, a life born must be followed by a life taken. WHY, Downton, WHY!?
At least I can drown my sorrows from an imaginary world in maple syrup. Because you can’t have French toast without maple syrup. This French toast came about after we made several loaves of Challah bread in my baking class. It seems absolutely necessary that if you have extra challah, you must make French toast. I’d like to take a moment to thank whoever came up with soaking bread in a custard-like mixture, frying the bread, and then topping it with syrup. Genius.
Taste: Like the best french toast you’ve ever had!
Texture: Slightly crisp at the edges, fluffy in the center, and buttery throughout.
Ease: As easy as any other French toast recipe.
Appearance: Who could pass up a plate of this French toast for breakfast (or brinner)?
Pros: My go-to recipe for French toast.
Would I make this again? Yes. French toast is so much better than pancakes!
Yield: About 8 large slices
6 large eggs
1 1/2 cups 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, sliced into 3/4-inch thick slices
Preheat the oven to 250°F.
In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Place the cooked French toast on a sheet pan and keep it warm in the oven until ready to serve. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup.
From The Food Network