French Toast with Orange Marmalade Whipped Cream

Preheat the oven to 350 degrees F (180 degrees C).

Add the eggs to a blender, food processor, or a hand-held mixer and process for 30 seconds.

Add the half & half, granulated sugar, ground cinnamon, salt, vanilla extract, orange zest, and almond extract. Process for another 30 seconds.

Pour the custard into a large baking dish, big enough for all bread slices. Lay the challah bread in the custard, spooning some of the custard over the top, and allow to soak for 8 minutes.

Turn the bread slices, and soak for another 8 minutes.

Heat a large skillet or a large griddle to medium heat. Melt butter evenly coating the skillet. Add the slices and fry 2-3 minutes on each side until golden brown. Repeat until all bread slices are cooked.

Transfer to a baking sheet and bake for 5-7 minutes in the oven.

Add the heavy cream to a large bowl and beat with a hand-held mixer until thick, about 3 minutes.

Add the granulated sugar and vanilla extract and beat 2-3 more minutes until stiff peaks form. At this point, you should have whipped cream.

Using a rubber spatula, fold in the orange marmalade a tablespoon at a time, tasting, and adding more as desired.

Top French toast with marmalade whipped cream, maple syrup, and fresh fruit.