Challah French Toast

Here you go Shelese. This is actually a Barefoot Contessa recipe that I got courtesy of Robyn. Enjoy!

Challah French Toast

6 extra-large eggs
1 1/2 C. half-and-half or milk
1 t. grated orange zest
1/2 t. pure vanilla extract
1 T. good honey
1/2 t. kosher salt
1 large loaf of challah or brioche bread
Unsalted butter
Vegetable oil

Preheat the oven to 250° F In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey and salt. Slice the challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves or confectioners' sugar.
Yield: serves 8.