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French Toast


  • 6 extra-large eggs
  • 1 1/2 cups milk
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large loaf Challah, at least a day old
  • Unsalted butter
  • Vegetable oil


  1. Preheat oven to 250F. Arrange a baking sheet with cooling rack on the lower portion of the oven.
  2. In a small bowl, thoroughly beat eggs until completely smooth. Pour into a wide, shallow bowl (a pie plate is great for this). Add milk, orange zest, and vanilla.
  3. Slice challah into 3/4โ€œ pieces. Soak for 2 minutes per side in the custard. Set soaked slices on a cooling sheet while you work on the remaining slices.
  4. In a large skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon oil. Swirl together. Arrange slices of challah, leaving room between (at least 1/2โ€ between slices).
  5. Cook for 3-4 minutes per side, letting it get brown and crispy. Don't over-do it! Depending on your stove, you may have to adjust the heat on the second side.
  6. Move cooked challah to the oven o stay warm while you finish the rest. Add more butter and oil to the pan as needed.


  • This recipe is so scalable. Note that this is for a WHOLE challah. If you bake a challah and have half a loaf the next morning, everything reduces by half seamlessly.
  • Swap orange zest for cinnamon!