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!).

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

1. Preheat the oven to 250°.

2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, 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.

Home for the Holidays Recipes

Gather family and friends round the table this week for a leisurely brunch inspired by a few of our holiday favorites: All-natural breakfast sausages, rich, silky crème fraîche and sweet German stollen bread. Paired with additional holiday party provisions such as balsamic-glazed pickled Cipollini onions, sweet garlic confit and fresh herb compound butter, this festive box is rounded out by such seasonal produce as Brussels sprouts, leeks and Beech mushrooms. So, from our home to yours—happy holidays!

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

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

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like parsnips and squash.

Roasted Winter Squash
Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of pears.

Autumn Brunch Recipes

Rise and shine, it’s breakfast time! Gather round the table this weekend with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as seasonal pumpkin loaf, cinnamon-raisin bread, and farm-fresh eggs, this week’s box also includes turnips, peppers, tomatoes and Chanterelle mushrooms—pour yourself a cup of joe and get cookin’.

Here are some recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!

Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful Chanterelle mushrooms, these turnips are incredibly tender thanks to a quick simmer in chicken stock.

Changing Seasons Recipes

What a whirlwind weather week: From icy snow to brilliant sunshine to drippy rain, the oft-mercurial transition between winter and spring has never been more apparent. Thus, this week’s box also toes the line between seasons, with all the fixings for a cozy, hearty baked orzo accented by our housemade chicken stock and baby Shiitake mushrooms, plus beautiful spring salad greens, bright strawberry jam and eggy Challah bread. Also included: Fresh-roasted peanut sorghum butter, Grana-style cheese and a fantastic French Bordeaux wine.

Here are a few recipe ideas for the week:

Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.

Peanut Butter & Jelly French Toast
This stuffed Challah bread French toast is truly divine.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright finish to spring salad greens.

this week's recipes
the delights of spring

farm & garden notes
hi, april

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