To make the maple butter syrup, heat maple syrup and butter slowly over low heat. Once butter is melted remove from heat and set aside.

In a large bowl combine eggs, milk, vanilla extract, cinnamon, honey, and orange zest. Whisk until fully incorporated.

Melt two tbsp of unsalted butter in a large skillet over medium heat.

Dip your Challah bread pieces into the egg mixture, coating each side evenly.

Tip: The fresher the bread the less time it should spend in the egg batter. So if it’s fresh from the bakery just a quick dip; no more than a couple of seconds should do. If the bread is a couple days old about 3-5 seconds is more than enough time to soak up the batter.

Once coated, cook the pieces for 2-3 mins on each side until golden brown. Adding butter to the skillet as needed to prevent burning.

Plate and garish with fresh fruit, a drizzle of maple butter, and powdered sugar.

Enjoy!