French Toast (Denver Post, 10/21/2008)

3/4 cup half and half
3 eggs
2 tablespoons maple syrup
1 teaspoon vanilla paste or extract
1 teaspoon orange zest
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/4 teaspoon salt
Four 1-inch-thick slices bread, such as challah or brioche, preferably day-old
2 tablespoons ( 1/4stick) unsalted butter, plus more for garnish
2 tablespoons canola oil
Powdered sugar
Pure maple syrup, (preferably Grade B)
Few grains Maldon sea salt (optional)

Directions

Whisk first 9 ingredients in medium bowl, cover and leave in the refrigerator overnight. When ready to cook, preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak for only a couple of minutes, and turn slices over; soak 1 more minute until coated, but make sure not to oversoak the slices.

Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a skillet over medium heat. Fry two bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven too keep warm. Wipe skillet, and repeat with remaining butter, oil and bread. Keep in oven until ready to serve. Sift a little powdered sugar over the French toast. Serve warm with butter, maple syrup and Maldon salt, if desired.