Make the custard

• Whisk the eggs in a mixing bowl until smooth.
• Add the milk, cream, sugar, vanilla, cinnamon and salt and whisk until fully combined.

Soak the challah

• Slice the challah into thick slices.
• Dip each slice into the custard, letting it soak for a few seconds per side without falling apart.

Cook the French toast

• Melt a little butter in a frying pan over medium heat.
• Cook the soaked slices until golden brown on each side.

Serve

• Plate the French toast and drizzle with maple syrup.