Prepare the custard mixture.
Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until smooth and well combined.
Soak the bread.
Dip each slice of bread into the egg mixture for 15–20 seconds per side until fully coated but not soggy.
Heat the pan.
Melt the butter in a large non-stick skillet or griddle over medium heat.
Cook the toast.
Place the soaked bread on the skillet and cook for 2–3 minutes per side until golden brown and crisp on the edges.
Serve warm.
Transfer to a plate, top with syrup, fruit, or powdered sugar, and serve immediately.
