Fantastic French Toast

I've tried a lot of french toast recipes over the years, but this one, adapted from the food network's Alton Brown (with a few tweaks), is by far the best I've ever had - and Mr. S agrees!

Although you can use any kind of bread, a loaf of Italian bread is my favorite (a couple days old!).  I think the other secret is the orange zest.  I decided out of the blue to put it in one day, and it makes all the difference.

French Toast

1 cup fat free half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt

1/2 teaspoon McCormick Saigon cinnamon

1 teaspoon vanilla

zest of 1/2 an orange

6-8 (3/4-inch) slices challah bread (or brioche, french, etc)

1 Tablespoon butter (for pan frying)

Preheat oven to 375.  Line a baking sheet with foil and place a backing rack on top. 

Whisk together the half-and-half, eggs, honey, cinnamon, salt, cinnamon, orange zest, and vanilla.  Put mixture in a deep baking dish.   Dip bread into mixture, allow to soak for 1-2 minutes on each side.  Then put them on the cooling rack and allow to sit for 1-2 minutes.

Over medium-low heat, melt one teaspoon (more if desired) of butter in a nonstick skillet. Place bread in pan and cook approximately 2 - 3 minutes per side (until lightly browned).   Repeat for all pieces of bread. (NOTE: french toast should still be wet and not fully cooked). Once all pieces have been browned in the skillet and removed to the rack, place on rack in oven for 5 minutes.  Serve immediately with maple syrup, whipped cream or fruit.