

Here is what you’ll need

Add the milk to a bowl

And the heavy cream

And the sugar

And the eggs

And the salt

And the vanilla

And finally the orange zest

Lay the bread on a rimmed tray and pour the custard over it. We should have used a smaller tray. Live and learn.

Pop them in the over for 30 minutes

Pour the sugar into a heavy sauce pan

Cook until the sugar melts and takes on a honey color. I dont know why ours is so chunky!!

Pour the caramel over the toasts

And spread quickly. Very quickly.

Perfect french toast. No syrup required.
[print_this]Ingredients6 slices challah bread1 1/3 cups milk (we used 1%)2/3 cup heavy cream4 large eggs1/3 cup granulated sugar1/4 teaspoon fine sea salt or table salt1 teaspoon orange zest2 teaspoons vanilla extractTopping2/3 cup granulated sugarDirectionsCut the bread into 1- 1 ½ inch thick slices. Whisk together milk, cream, eggs, sugar, salt, orange zest and vanilla extract. Preheat oven to 325 degrees. Arrange the bread slices on a rimmed tray. Use the smallest tray that you have so the custard goes on the bread and not on the tray. Pour the custard over the sliced challah. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. Cook for about 30 minutes.Melt the remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Working quickly spread the caramel over each slice of french toast. Serve with fresh berries.Source: Adapted from Smitten Kitchen