Challah french toast

-MICHAEL HATALA   (RJHP21A)
      6    Eggs
    1/2 c  Heavy cream, half-and-half
           -or milk
      1 ts Cinnamon
    1/4 ts Salt
      4 tb To 6 T clarified butter
      8 sl Challah, cut 1-inch thick
 
  Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon
  and salt. Melt the butter in a large frying pan. Dip the challah slices,
  one at a time, into the egg mixture, making sure that each slice is well
  coated. The challah should absorb a little of the egg mixture but not
  enough to get soggy. Fry each battered challah slice for 2-3 minutes on
  each side until they are golden brown. Don't fry too fast or the inside
  will be wet and gooey. Serve with your favorite jam, maple syrup, honey,
  cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to
  use in this recipe.
  
  SOURCE: MAMA LEAH'S JEWISH KITCHEN