Preheat the oven to 350 degrees F (175 degrees C).
to a blender, food processor, or a hand held mixer and process for 30 seconds.
Half and Half (1 cup)
Granulated Sugar (1/3 cup)
Ground Cinnamon (1 tsp)
Salt (1 pinch)
Vanilla Extract (1 tsp)
Oranges (1/4 tsp)
Almond Extract (1/2 tsp)
. Process for another 30 seconds.
Pour the custard in a large baking dish, big enough for all bread slices. Lay the
Challah Bread (8 slices)
in the custard, spooning some of the custard over the top, and allow to soak for 8 minutes.
Turn the bread slices, and soak for another 8 minutes.
Heat a large skillet or a large griddle to medium heat. Melt
Butter (3 Tbsp)
evenly coating the skillet. Add the slices and fry 2-3 minutes on each side until golden brown. Repeat until all bread slices are cooked.
Transfer to a baking sheet and bake for 5-7 minutes in the oven.
Heavy Cream (1 cup)
to a large bowl and beat with a hand-held mixer until thick, about 3 minutes.
Granulated Sugar (1 Tbsp)
Vanilla Extract (1/2 tsp)
and beat 2-3 more minutes until stiff peaks form. At this point, you should have whipped cream.
Using a rubber spatula, fold in the
Orange Marmalade (2 Tbsp)
a tablespoon at a time, tasting, and adding more as desired.
Top french toast with Marmalade Whipped Cream,
Maple Syrup (to taste)
, and fresh fruit.