Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 2 servings
Cup Half & Half - Can substitute with Whole Milk
Orange Zest of 1/2 an orange
1 Teaspoon Cinnamon
1 Pinch Kosher Salt
2 Tablespoons Butter Plus more for serving
Maple Syrup Heated
Warm two large nonstick skillets over medium high heat. Meanwhile break four eggs into a pie plate and whisk to break up egg yolks.
Add the Half & Half, the orange zest, the cinnamon and kosher salt and whisk to combine. Slice the Challah bread into ¾” thick slices on the diagonal.
Add one tablespoon of butter to each skillet. Dip both sides of the Challah bread into the egg mixture and immediately add them to the skillet. Cook on each side until the egg browns, approximately 3 minutes per side.
Place on a warmed plate, and serve with room temperature butter and maple syrup.
Cook's tip: Top with a dusting of powdered sugar and fresh berries
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