Cut the challah loaf into 8 thick slices. Shave the crusty ends off so those pieces are able to soak up the eggs. Carefully cut into the middle of each piece of bread from the top slicing part of the way down, opening it up enough to spread some jam but not all the way to the bottom of the slice.

In a bowl combine eggs, sugar, milk and orange zest.

Dip each piece of bread into the egg mixture on both sides letting the “batter” soak into the bread for about 20 seconds per side

In a a non stick frying pan heat 1 tablespoon each of butter and vegetable oil until sizzling about 4 minutes or so. Gently lay 2 -3 of the soaked challah in the pan reduce heat to low and fry for about 2 minutes per side. Add more oil & butter between batches.

Plate individually or display on a platter and cover with a light dusting of powdered sugar.