Place bread on a baking sheet and preheat your oven to a high broil. Lightly toast your bread on each side so that it is just dried out but not browned at all. Flip and repeat with the other side of the bread.
Whisk heavy cream, eggs, sugar, cinnamon, vanilla, and salt until fully combined. (½ cup heavy cream, 1 cup milk, 4 large eggs, 2 tbs brown sugar, 2 teaspoon cinnamon, 1 teaspoon vanilla, ¼ teaspoon salt)
Spray a frying pan with non-stick cooking spray (like pam) and preheat over medium heat.
Soak the bread pieces* right before your cook them in the egg and milk mixture. Depending on the thickness of the bread I recommend between 10-20 seconds on each side.
Once the pan is hot add butter and move around to coat the surface of the pan. (1 teaspoon butter)
Place your dipped bread into the pan and cook for 2-3 minutes or until golden brown. Flip and repeat. Make sure to watch the bread so it doesn’t burn.*
Once cooked place back on the baking sheet and in the oven with the oven off. It should still be warm from toasting the bread and will keep your French toast warm as you cook the rest.
When ready to serve top with your favorite syrup, berries, and a little whipped cream!