Orange Zest French Toast

Real French toast starts with the right bread, and challah is the right bread. Its tender, slightly sweet, egg-rich crumb soaks up the custard without falling apart, which is what separates this from the soggy or rubbery versions that haunt diner brunch.

The orange zest is the smart twist. Just one teaspoon of fresh zest infuses the entire egg mixture with a bright, perfumed citrus note that lifts the cinnamon and pairs perfectly with the slight honey tang of challah. A long 15 minute soak (with a flip halfway through) lets the bread fully absorb the custard so every slice cooks into a crisp golden exterior with a custardy interior.

The combination of butter and oil in the pan is the chef’s move: butter for flavor, oil to keep it from burning at the high heat needed for proper browning.

Pro Tips

• Use day-old challah, not fresh. Slightly stale bread soaks up custard without disintegrating; fresh bread turns to mush.
• Don’t skip the soak. The recipe specifies 15 minutes for a reason; the bread needs time to fully absorb the custard down to its center.
• Cook on medium heat, not high. Too hot and the outside browns before the inside cooks through, leaving a raw eggy center.
• Fresh orange zest only. Dried orange peel from a jar tastes nothing like the real thing and won’t deliver the bright citrus oils that make this work.
• Serve immediately while the edges are still crisp. Held too long and the steam softens the crust.

Variations

• Replace orange zest with lemon zest plus a splash of vanilla for a gentler citrus note.
• Use brioche or thick-cut sourdough if challah isn’t available; both have similar custard-absorbing qualities.
• Top with macerated berries, whipped cream, and a dusting of powdered sugar for a fancy brunch presentation.