Instructions

1. In a pie pan, whisk together the milk, eggs, honey, cinnamon, vanilla extract, and salt until the egg is evenly distributed. Set aside for 30 minutes or more (the batter can be prepared the night before).
2. Cut the challah into thick 1-inch slices.
3. When the batter is ready, dip each piece of the challah into the pie pan. Soak about 20 seconds on each side. Only prepare one slice at a time, as you don’t want the pieces to get too soggy waiting to be fried. If the bread soaks up too much cinnamon, replenish the batter with another sprinkle.
4. Preheat the oven to 350ºF. Put roughly 2 tablespoons of butter in a frying pan. Heat on high until the butter begins to brown, then turn down the temperature to low. Fry each side of the challah French toast for about 2 minutes on each side, until the challah begins to brown. Do not overcook the challah, as it still has to cook in the oven and will dry out if it is overdone.
5. On a baking pan, place each slice of French toast side by side, so they touch but do not overlap. Bake for roughly 10 minutes, or until “uh, it starts smelling like french toast in your house. Like a strong aroma.”
6. Cut up your fruit, place on top of toast, dust with powdered sugar and cinnamon and you’re ready to go! Serve immediately. And as Olivia says, “Eat your face off.”