this is another staple that you must make for breakfast. it turns up the volume on french toast.
french toast
adapted from the great one (ina garten)
6 extra-large eggs
1 1/2 cups half-and-half or milk
2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tsp cinnamon
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah, brioche or texas toast
Unsalted butter
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 2 tablespoon butter in a very large saute pan or cast iron griddle over medium heat. Add the soaked bread and cook for 2 to 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 as needed, until it's all cooked.
Serve hot with maple syrup, raspberry syrup, and/or confectioners' sugar.
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if you have read picky cook for any amount of time you will know my
love of lemon. i know it may seem like a lot of zest in this recipe but
trust me - it is perfect. the lemon flavor is strong but not over
powering. the poppy seeds are like little surprising pops in your
mouth. the pancakes are moist and thick - just the way i like them. i
served these lemon poppy seed pancakes with macerated berries (any mix
of berries would work). just add a bit of sugar to the berries and let
them sit at room temp while you make the pancakes. 
