"Regular" French Toast Recipe...(serves 4)


Stale or lightly toasted Challah will help absorb the batter better.  Serve it with fresh berries and Vermont maple syrup.


  • 4 eggs
  • 1 cup whole milk
  • 1 teaspoon grated orange rind
  • 1 tablespoon brandy or Grand Marnier
  • 1 vanilla bean, split and seeds removed
  • 1 tablespoon brown sugar
  • 4 slices challah, cut diagonally
  • 4 teaspoons butter
  • Confectioner's sugar (for sprinkling)


  1. In a large shallow bowl, whisk the eggs, milk, orange rind, brandy or Grand Marnier, vanilla seeds, and brown sugar until blended.
  2. Add the challah to the egg mixture.  Press it down to soak it, and poke the bread with a skewer.  Leave it for at least 5 minutes, turning several times or until it is soaked all over.
  3. In a heavy-bottom, 12 inch nonstick skillet over low heat, melt 2 teaspoons of the butter.  Cook half the challah for 3 minutes, turning to brown the other side for another 3 minutes.  Transfer to plates and keep warm.  Use the remaining 2 teaspoons butter to cook the remaining challah in the same way.  Sprinkle with confectioners sugar.
  4. Top with seasonal berries and Vermont maple syrup.


Bon Appetit!