Preheat the oven to 300 degrees. Place a non stick pan in the oven. I like to put a silpat mat on mine but you don't need to, so long as the pan is non-stick. You'll use this pan to keep the French toast warm until ready to serve.

In a large shallow bowl (I use a deep pie dish), whisk the eggs, milk, orange juice, honey, vanilla, salt, and cinnamon.

Dip each slice of challah into the egg mixture, turning to make sure both sides are coated. Allow each slice to soak for a few minutes.

While the bread slices are soaking, heat the vegetable oil in a large skillet over medium heat.

Let the excess egg mixture drip off of each slice before placing in the skillet. Cook each bread slice about 3 minutes per side until golden brown. Keep slices warm in oven until ready to serve.

I like to cut each slice in half on the diagonal and arrange 2 or 3 slices per plate. Dust with confectioner's sugar and serve with sliced bananas or sliced strawberries and blueberries. I also like to serve with a small pitcher of warm (heat in the microwave) maple syrup.