Preheat oven to 250F.
In large shallow bowl, whisk together eggs, half-and-half, orange zest, vanilla, honey and salt. Slice the challah into ¾-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in very large sauté pan over medium heat.
Add the soaked bread and cook 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until its all cooked.
Serve hot with maple syrup, raspberry preserves and/or confectioners sugar
