Vanilla-Honey French Toast
- 6 eggs
- 1 ½ cups milk
- 1 tsp. vanilla extract or vanilla paste
- 1 tbsp. Kowalski's Pure Honey
- 1/2 tsp. kosher salt
- 1 loaf challah bread, sliced 3/4" thick
- - unsalted butter
- - canola oil
- - confectioner's sugar
- - warm Kowalski's Pure Maple Syrup
In a 9x13" glass baking dish, whisk together the eggs, milk, vanilla, honey and salt. Working in batches, soak bread in egg mixture for 1 ½ min., turning once. Melt 1 tbsp. butter in 1 tbsp. oil on a nonstick griddle over medium heat. Use a wadded paper towel to evenly coat griddle with melted butter mixture. Add soaked bread in batches to hot griddle, several slices at a time; cook until dark golden-brown (2-3 min. per side), flipping once. Add more butter and oil between batches, as needed. Serve sprinkled with sugar and drizzled with syrup.
Note: Add up to 1/2 tsp. ground cinnamon to the dipping mixture, if desired.
Good to Know: Find challah bread on the Artisan Bread Table