Instructions

• Preheat the oven to 250°F (120°C). Place a wire rack on a baking sheet and set the sheet in the oven to keep cooked toast warm.
• In a large, shallow baking dish or bowl, whisk together 6 large eggs, 3/4 cup low-fat milk, 3/4 cup heavy cream, 2 tablespoons honey, 1 1/2 teaspoons vanilla extract, 2 teaspoons cinnamon, and a heaping 1/4 teaspoon salt until blended.
• Working in batches, lay a single layer of the day-old challah slices (3/4-inch thick) in the custard. Let each slice soak, flipping occasionally, until saturated but still holding together, about 1 to 2 minutes depending on how moist you like your French toast.
• Heat a large skillet over medium heat. Add enough unsalted butter and vegetable oil to coat the bottom of the pan and prevent sticking; add more between batches as needed.
• Cook the first batch of soaked bread until golden brown, about 2 to 3 minutes per side. Transfer cooked slices to the wire rack on the baking sheet and keep them in the oven while you finish the remaining batches.
• Wipe the skillet clean with paper towels if necessary, then continue soaking and frying the remaining bread in the same manner, adding butter and oil as needed, until all slices are cooked.
• Serve the French toast hot with maple syrup.