• 6 extra-large eggs
• 1 1/2 cups low-fat milk
• 1 teaspoon cinnamon sugar
• 1/2 teaspoon pure vanilla extract
• 1 large loaf cinnamon raisin challah
• unsalted butter
• vegetable oil
• fresh berries, if desired

Preparation

1. Preheat the oven to 250 degrees F.
2. In a large shallow bowl, whisk together the eggs, milk, cinnamon sugar and vanilla.
3. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
4. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned.
5. 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 to the pan as needed.
6. Serve sprinkled with fresh berries, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER