1-First, preheat your oven to 300°F and arrange the challah slices on a wire rack inside a rimmed baking sheet. Bake for about 15 minutes, flipping halfway, until they're dry to the touch, then let them cool for the best texture.

2-Next, whisk together 1 1/2 cups of whole milk or heavy cream, 6 large eggs, 2 tablespoons of maple syrup, 1 tablespoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt until fully combined, then pour this mixture into a baking dish. Dip each bread slice into the custard, flipping once, and soak for 1 to 2 minutes per side until saturated but not falling apart, then drain any excess on a wire rack. Finally, melt 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat, cook 4 soaked slices for 3 to 4 minutes until golden and crispy on the bottom, flip and cook for another 3 minutes, adding more butter as needed for batches, and serve warm with extra maple syrup.