• Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish with cooking spray.

For the Egg Batter:

• In a shallow dish, combine the eggs, heavy cream, whole milk, sugar, cinnamon, vanilla, ginger, nutmeg, and salt.
  4 large eggs, ½ cup heavy cream, ½ cup whole milk, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, Pinch salt
• Quickly dip both sides of each slice of bread into the egg mixture. Arrange the bread slices in the baking dish alternating between large and small slices. The slices should sit vertically so the top of the loaf is facing upright.
  1 large challah loaf

For the Cinnamon Sugar Topping:

• In a small bowl, combine the brown sugar and cinnamon. Then sprinkle the mixture over the slices of bread. Drizzle the melted butter over the cinnamon sugar mixture.
  4 tablespoons light brown sugar, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter
• Bake for 25 to 35 minutes or until the French toast is golden brown and cooked through. The tops should be crunchy and the centers of the bread will be soft and set.
• Serve warm with fruit and warm maple syrup. See post for tips and storage options.