Challah French Toast

• 6 thick-cut slices challah, cut in half crosswise (12 pieces total)
• Egg batter (guidelines... need not be exact):
• 5-6 extra large eggs
• 1/4 cup half & half
• 1Tbsp Grand Marnier
• 1 tsp grated orange rind
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• About 3 tbsp unsalted butter
• Warmed Grade A or B Vermont maple syrup
• Powdered sugar

1. Beat eggs together with other batter ingredients and pour into a large baking pan at least 13 x 10" that will accommodate all the challah slices in one layer. Lay the challah slices in the pan and turn to coat all sides with the egg. Allow to absorb the egg for about 5 minutes.
2. Heat butter in large skillet or electric frypan on medium low heat and fry the challah slices in one batch, if possible, until puffed and nicely browned on both sides. If doing in batches, remove to a plate in a warm oven until all are done.
3. To serve, arrange 3-4 slices on each plate, sifting over them a small amount of powdered sugar.
4. Serve with the warm maple syrup. For a complete breakfast, serve with thick-cut applewood smoked bacon and fresh fruit.

egg batter, eggs, grand marnier, orange rind, cinnamon, nutmeg, vanilla, butter, syrup, powdered sugar

Taken from www.epicurious.com/recipes/member/views/challah-french-toast-50097850 (may not work)