Instructions

• If your bread is not already sliced, cut it into about 3/4" thick slices (about 8–10 slices per 1 lb). Arrange slices on a wire rack to dry for 1–2 hours if time permits. Preheat the oven to 275°F.
• Warm the 1 Tbsp honey until pourable. In a medium bowl, whisk together 6 large eggs, 2 large egg yolks, 1 cup whole milk, 1/4 tsp salt, 2 tsp vanilla extract, 1 tsp ground cinnamon, and the warmed 1 Tbsp honey until well blended and the honey is dissolved.
• Pour the egg mixture into a shallow casserole dish or baking dish large enough to fit up to 4 slices at a time (or as many as will fit in your skillet).
• Place a skillet over medium-low heat. Add 2 Tbsp unsalted butter and melt, coating the pan.
• Dip 4 bread slices at a time into the egg mixture, soaking each slice about 30–40 seconds per side (adjust time for thickness). Lift each slice and let excess custard drip back into the dish.
• Place the soaked slices into the hot skillet without overcrowding and cook 3–4 minutes per side, until golden brown.
• Transfer the cooked slices to a baking sheet and place the sheet in the oven at 275°F to keep warm.
• Add the remaining 1 Tbsp unsalted butter to the skillet as needed, melt, and repeat steps 5–7 with the remaining bread slices.
• After all slices are sautéed and on the baking sheet, keep them in the oven for another 10–15 minutes to ensure the custard center is fully set.
• Remove from the oven and serve warm.