Challah Bread French Toast

This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.

Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
½ teaspoon smoked cinnamon
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil

Method:
1. Preheat the oven to 250°.

2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, smoked cinnamon, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.

3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.

Winter’s Brunch Recipes

Rise and shine—it’s breakfast time! This week, cozy up to a wintery, brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, housemade apple butter, and both farm-fresh chicken and duck eggs, plus cinnamon bread, maple syrup and fragrant vanilla beans to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Makah Ozette fingerling potatoes, juicy Cara Cara oranges, Cosmic Crisp apples and a beautiful blend of braising greens, as well as salted butter from Tunawerth Creamery and fresh herbs, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!

Duck Egg Frittata with Braising Greens
Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.

Maple-Spiced Apples
These fragrant apples would be wonderful served with this week’s French toast recipe!

Vanilla Bean French Toast

Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!

Ingredients:
1 loaf cinnamon bread, cut into 1-inch slices
6 eggs, lightly beaten
2 cups half-and-half
¼ cup firmly packed light brown sugar
1 teaspoon grated lemon zest
1 vanilla bean, split lengthwise
½ cup maple syrup
2 tablespoons Tunawerth butter, plus more for greasing
1 teaspoon vanilla extract
Fresh berries and confectioner’s sugar, for topping

Method:
1. Preheat an oven to 425°. Butter or grease the bottom and sides of a 9-by-13-inch baking dish. Set aside, Arrange the bread slices in a single layer on a baking sheet. Toast until the bread is lightly golden brown and dry, about 7 minutes, flipping the slices about halfway through the cooking time. Transfer the bread slices to a wire rack and let cool to room temperature.

2. In a large bowl, whisk together the eggs, half-and-half, brown sugar, lemon zest and a pinch of salt. With the tip of a paring knife, scrape the seeds from the vanilla bean halves into the egg mixture and whisk to combine; reserve the vanilla bean halves. In batches, dip the bread slices into the egg mixture, turning the slices to coat them evenly and letting the bread sit in the bowl for about 2 minutes to absorb the liquid. Arrange the bread slices in the prepared baking dish, overlapping them slightly. Pour any remaining egg mixture in the bowl evenly over the bread in the dish. Cover with aluminum foil and refrigerate for at least 2 hours or up to overnight.

3. To bake, preheat the oven to 350°. Transfer the dish, still covered with the foil, to the oven and bake for 30 minutes. Uncover the dish, increase the oven temperature to 375° and continue baking until the French toast is puffed up and browned, about 15 minutes more. While the French toast is cooking, in a small saucepan over low heat, combine the maple syrup and the 2 tablespoons of butter. Cook, stirring occasionally, until the butter has melted, about 4 minutes. Remove the pan from the heat and stir in the vanilla extract. To serve, pour the maple syrup mixture evenly over the French toast. Garnish with the reserved vanilla bean halves, if desired, and serve with berries and a dusting of confectioner’s sugar.

A Mother’s Love Recipes

Show Mom some love this weekend with a fresh and easy lineup highlighted by new spring produce such as Little Gem lettuce, asparagus, fragrant tarragon and Pink Beauty radishes, as well as house favorites like Challah bread, farm-fresh eggs and our own tomato soup. Serve up these seasonal beauties alongside a lineup of sampler-ready bites—think: Crisp flatbreads kissed with sel gris, country-style terrine, pickled heirloom blueberries and raclette cheesewhile Mom sits back and relaxes with a glass of crisp Rosé wine. To Mom!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Lemon-Tarragon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

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