Challah French Toast with Madagascar Vanilla

After coming back from San Francisco, I learned that Marx Foods was having a photo contest using vanilla beans. I was very excited about entering the contest and receiving 6 Madagascar and 6 Tahitian vanilla beans.

As you already know, I used some of the beans to experiment with making vanilla extract at home. But what to do with the rest!? Luckily, Anna came to the rescue and suggested I make a Challah French Toast. Since she's my older sister (by 30 minutes!!!!), I listened to her.

This time instead of making my own challah, I bought one at the grocery store. And I also used a new whisk I received at the Foodbuzz Festival a few weeks ago: isn't it pretty? Unfortunately, it did not work too well in the shallow plate I was using...maybe it's best to be used in deeper bowls?

Challah French Toast with Madagascar Vanilla

Ingredients

4 3/4" challah slices

2 eggs

1/4 cup milk (I used whole milk)

1 teaspoon orange zest

1 vanilla bean

1 tablespoon brown sugar

2 teaspoons butter

Directions

1. In a bowl add eggs, milk, orange zest, seeds from a split vanilla bean and brown sugar. Whisk together.

2. In a heavy-bottomed pan heat the butter. Dunk the challah slices in the egg mixture and cook in butter for 2 minutes on each side. Serve with a bit of powdered sugar. I found no need for maple syrup, as it would have overwhelmed the flavors of vanilla, brown sugar and orange zest.

The photo below will be my entry to the photo contest. I'll let you know when the voting will begin :)

Note: obviously the flower is not to be consumed.

Any suggestions for what to do with my remaining vanilla beans? Thanks!