Challah French toast from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 187) by Ina Garten

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Notes about this recipe

  • Noknifeskills on April 12, 2026

    This was delicious and quick to prepare. I just used what I had on hand. I swapped stale sourdough for the challah. I didn’t have an orange, so I substituted a capful of Cointreau instead. The results were amazing. Ina has not let me down yet.

  • Lhughes2 on January 03, 2026

    My go to for overnight guests. Simple to make and looks great.

  • dbuhler on August 06, 2023

    This was delicious! I tried to cut my challah slices as close to 3/4" as I could, but many of my slices were closer to 1" and they didn't cook all the way through at 3 minutes per side, so I put them in a 350F oven and baked for 8 minutes and they were perfect! The honey was difficult to mix into the cold ingredients, so next time I will warm the milk and add the honey to the warm milk and then at that mixture to the rest of the ingredients. We loved the addition of the orange zest and will definitely do that again!

  • anya_sf on January 20, 2019

    My go-to recipe for French toast. I find there's enough egg mixture for 12 slices of bread, although it also depends on the size of your slices and how absorbent your bread is. Using a 9x13 dish, I can soak about 6 slices at once. 2.5 minutes per side ends up being the perfect amount of time for both soaking and cooking.

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