In a large mixing bowl, crack the 6 large eggs. Add in the 1 cup low-fat milk, 1 cup heavy cream, 2 tablespoons honey, 1 teaspoon vanilla extract, 2 teaspoons cinnamon, and the heaping 1 teaspoon salt. Whisk everything together until fully combined and frothy.
Take your day-old challah loaf and slice it into 1-inch (2-cm) thick pieces. The thickness is important as it allows the bread to soak up the custard without falling apart.
Dip each slice of challah into the custard mixture, making sure to coat both sides generously. Allow the bread to soak for a few seconds, ensuring it absorbs the flavors.
In a skillet or griddle, heat a combination of unsalted butter and vegetable oil over medium heat. Using both helps achieve a perfect golden brown color.
Once the skillet is hot, add the soaked challah slices in a single layer. Fry each slice for about 3-4 minutes on one side or until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
Once cooked, transfer the French toast to serving plates. Drizzle with maple syrup, and feel free to add toppings like fresh berries, powdered sugar, or whipped cream for an extra indulgent touch.
