Vanilla-Honey French Toast

Serves 6
  • 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