Honey French Toast with Powdered Sugar & Lime

Honey French Toast with Powdered Sugar & Lime

YIELD: Makes 4 to 6 servings


12 slices (3/4 inch)


Challah bread

1 cup


whole milk

1/3 cup




plus additional for drizzling




1/2 tsp.


ground cinnamon

a dash



1/4 tsp.


vanilla extract

4 to 6 T









each sliced into 4 wedges lengthwise (8 wedges total)

Powdered sugar


for dusting


Preheat oven to 300°F.

Lay bread on a cutting board or other surface to dry out slightly.

To prepare the French toast batter, heat the milk with the honey over medium heat until the honey dissolves; cool slightly.

With a fork, lightly whisk the eggs. Add the milk mixture, cinnamon, nutmeg and vanilla; continue mixing until uniform in color.

Heat a large skillet over medium heat. Add 1/2 T of butter and melt.

Quickly dip 4 bread slices into the egg batter, coating both sides. Add to hot skillet and cook for about 3 minutes on each side or until golden brown and cooked through.

Place French toast on a plate and keep warm in the oven. Wipe out the skillet with a paper towel and repeat with the remaining butter and bread.


Cook's Note: With a fork, whisk the egg batter just before dipping each piece of bread to break up the cinnamon on the surface and create a more uniform allocation of cinnamon and better general appearance.