Saturday mornings are not lazy days around our house since the kids are up at 6:00! So the thing that gets me going is coffee of course, and knowing that last night's Challah is about to be turned into delicious French toast. This is the perfect meal, the French Toast gets protein from the eggs and milk and the subtle hint of orange zest gives it so much brightness. Feel free to double this recipe and make for company for a show stopping brunch.
Serves 4
6-8 slices whole wheat challah
3 extra large eggs
1/2 cup low fat milk
1.5 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp orange zest
1 tbsp honey
1 tsp butter for pan
Arrange Challah slices on 2 plates
Whisk all ingredients through honey in a bowl until very well combined. About 2 minutes. The more custard like the better!
Ladle the custard evenly over the french toast and then flip over and do the other side. Make sure to use up all the batter. The challah is like a sponge and will absorb everything. Let sit for 5-10 minutes
Heat a large non stick skillet to low. I use 2 skillets so everything is done at once, otherwise cook in 2 batches. Add 1/2 tsp butter to each pan and swirl around
Arrange challah in pan without touching. Cook for about 5 minutes and then flip. It should be lightly browned. Cook other side for about 5 minutes.
Serve with a drizzle of maple syrup and fresh berries
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