french toast
adapted from the great one

6 extra-large eggs
1 1/2 cups half-and-half or milk
2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tsp cinnamon
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah, brioche or texas toast

Unsalted butter

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 2 tablespoon butter in a very large saute pan or cast iron griddle 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 as needed, until it's all cooked.

Serve hot with maple syrup, raspberry syrup, and/or confectioners' sugar.