A Little of Both: A Valentine’s Recipe
Savory breakfast, midnight snack or late brunch for two, this savory and sweet french toast recipe is to die for!
1 ½ cups whole milk
1 tsp. grated orange zest
½ bourbon vanilla bean (regular vanilla bean would be just fine), seeds scraped
1 tbsp. honey
½ tsp. kosher salt
½ tsp. cinnamon
¼ cup bourbon
1 loaf challah bread, cut into ~10 slices (about 1” thick each)
2-3 tbsp. unsalted butter, for cooking
Preheat your oven to 200°F. Place a large rimmed baking sheet in the oven to keep French toast warm after it cooks.
In a large shallow bowl (I used a baking dish), combine the eggs, milk, orange zest, vanilla bean seeds, honey, kosher salt, cinnamon, and bourbon. Whisk until fully combined.
Nestle as many pieces of bread as can fit into the mixture and let sit for about 2 minutes, then flip over and let sit for 2 minutes more. While the mixture is soaking, preheat a large skillet (preferably cast-iron) over medium heat and melt 1 tbsp. butter.
Place as many slices as can fit into your pan and fry until golden brown on the outside – a few minutes per side. Once done, transfer to the prepared pan in the oven to keep warm while you fry up the rest.
Repeat the soaking and cooking procedures for the remaining slices, adding 1 tbsp. butter to the pan when cooking each new batch and transferring finished pieces to the oven to stay warm.
Serve warm, topped with real maple syrup and powdered sugar.