Sunday Morning Breakfast: French Toast
Since it is our last morning in Becket after a wonderful week, I decided to make a special breakfast.Â Pregnancy has definitely brought out my sweet tooth so I thought french toast would be a delicious way to start our Sunday!
I had a loaf of cinnamon bread so for some extra flavor I decided to use that instead of boring old white bread.
I used the Barefoot Contessa’s Challah French Toast recipe as a guide.Â I think the honey and orange zest add a wonderful something extra to this french toast recipe.Â I served the french toast with a sprinkle of powdered sugar and delicious local maple syrup and a few slices of bacon.
Lately I have been baking bacon because it is a much less messy preparation.Â I just place the bacon on a baking sheet lined with foil and baked at 400 degrees for 10 to 15 minutes (depending on how you like your bacon).
Overall the breakfast was a delicious start to our snowy Sunday and should provide the sustenance we need to drive back to NYC.
10 to 12 slices
- 6 extra-large eggs
- 1 1/2 cups milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- Unsalted butter
- Vegetable oil
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Dip the cinnamon bread mixture in the egg mixture as possible for 2 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat.Â Add the soaked bread and cook for 3 minutes on each side.Â Place the cooked French toast on a sheet pan and keep it warm in the oven.
Fry the remaining soaked bread slices, adding more butter and oil as needed.
Serve hot with maple syrup and dusted with confectioners’ sugar.