In a large mixing bowl, crack the 6 large eggs and whisk them until they are fully beaten. Then, add 1 cup of low-fat milk, 1 cup of heavy cream, 2 tablespoons of honey, 1 teaspoon of vanilla extract, 2 teaspoons of cinnamon, and a heaping teaspoon of salt. Whisk until all the ingredients are well combined and set aside.
Take your day-old challah and slice it into 1-inch thick pieces. Dip each slice into the custard mixture, allowing the bread to soak for about 30 seconds on each side. Make sure every slice is well-coated but not overly soggy.
Preheat your griddle or skillet over medium heat. Add a combination of unsalted butter and vegetable oil to the pan. The butter adds richness and flavor, while the oil helps prevent the butter from burning.
Once the griddle is hot, place the soaked challah slices in the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan; work in batches if necessary.
Once cooked, transfer the Challah French Toast to a serving platter. Drizzle with warm maple syrup and add your favorite toppings, such as fresh berries, bananas, or a sprinkle of powdered sugar. Serve immediately and enjoy the delightful flavors!
