In a medium bowl or shallow bowl, whisk together the eggs, double cream, maple syrup, vanilla, cinnamon, and pinch of salt until smooth.
Pour the french toast batter into a shallow dish.
Dip bread slices into the egg batter for a few seconds on each side. The most important thing is not to oversoak the bread. Too much batter or too long of a bread soak can lead to soggy french toast.
Heat a large skillet over medium heat and add a small amount of butter.
Cook the soaked bread in a single layer for 2–4 minutes per side until golden brown and crisp around the edges.If needed, adjust to medium high heat toward the end for extra color, but avoid cooking too quickly or the middle may stay undercooked.
Transfer cooked slices to a wire rack or baking sheet lined with parchment paper to keep warm while you cook the remaining pieces of bread.
Serve with fruit, maple syrup and sprinkle powdered sugar.
