Challah French Toast with Cinnamon Syrup

Challah French Toast
6 eggs
1 1/2 c. half and half or milk
1 tsp. grated orange zest
1/2 tsp. vanilla extract
1 Tbs. honey
1/2 tsp. salt
1 lg. loaf challah, french or brioche bread
butter
vegetable oil

In a large shallow bowl, whisk together eggs, half-and-half or milk, orange zest, vanilla, honey, and salt. Slice the bread into 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon of butter and 1 tablespoon of oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2-3 minutes per 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. Serve with syrup, raspberry preserves, or confectioners' sugar. ** I typically just spray the pan with Pam instead of using the butter and oil. I also add a lot more orange zest to the batter.

Cinnamon Syrup
1 c. white Karo syrup
2 c. sugar
1/2 c. water
2 tsp. cinnamon
1 c. evaporated milk

Boil syrup, sugar, water and cinnamon for 2 minutes. Let cool for 5 minutes (covered.) Mix in evaporated milk. ** This recipe is in Erin's blue cookbook.