Thick slices of Challah Bread are soaked in milk and honey and pan fried until golden. They are golden to perfection on the outside and soft and decadent on the inside. Serve with maple syrup and berries for a weekend or fancy breakfast.
Combine the eggs, milk, vanilla, honey, and salt in a large shallow rectangle baking dish.
Slice the challah bread into pieces about ¾-1inch thick. Place the bread in the baking dish so to that they soak of the egg mixture. Flip over after 1 minutes, and remove after 1 more minute. Work in batches if necessary. If doing more than 1 batch, do not start soaking the bread for the second batch until 2 minutes before you are ready to place on the pan, i.e. don’t soak the bread from the second batch until the bread from the first batch has been cooked and removed from the pan.
Bring a large pan to medium heat. Add about a tablespoon of butter and a tablespoon of olive oil. Place the slices of bread on the pan and flip once so that each side is golden brown, about 3 minutes per side. Repeat as needed for all slices of bread.
Serve warm with butter, maple syrup, powdered sugar and berries.