Challah French Toast

Adapted from Ina Garten
Serves 4
{printable recipe}
Like everything Ina creates, the original recipe calls for using extra-large eggs - but if you don't have any available, simply substitute seven large eggs. I like to use part half and half cream and part reduced-fat milk, just for a bit of extra creaminess, but you can use all of one, or the other.

6 extra large eggs
3/4 cup half and half cream
3/4 cup milk
1 teaspoon vanilla extract
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 loaf challah (or brioche) bread, cut into 1" thick slices
vegetable oil
maple syrup, powdered sugar or fruit, for serving (optional)

Preheat the oven to 300 degrees.

Beat the eggs, cream, milk, vanilla, honey, cinnamon, and salt together in a large mixing bowl. Transfer the mixture to a shallow baking pan that's large enough to fit 8 slices of bread. Add the bread slices to the custard and soak for 5 minutes total, flipping the bread once.

Heat 1 tablespoon each of butter and oil in a large saute pan over medium heat. Add half the soaked bread and cook for about 3 minutes per side, or until golden brown. Transfer the finished slices to a baking sheet and keep warm in the oven while you repeat the process with the remaining soaked bread. Serve warm with maple syrup, or a sprinkle of powdered sugar and sliced fruit.