Place the eggs, sugar, vanilla and cinnamon (if using) into a large mixing bowl and whisk together. Pour in the cream and mix well to combine.

Using a large (approx 9x13") dish or container, pour in the egg and cream mixture to cover the bottom.

Place the bread slices side by side in a single layer into the dish. Pour more egg mixture on top of each slice before adding another layer of bread and the rest of the cream and egg mix. Flip the bread over to make sure all the slices are coated and wet.

Cover the dish and refrigerate overnight to fully absorb the egg mixture.

To cook the French Toast, melt some butter in a large skillet over medium heat and add two slices of the soaked bread. Sauté until nicely browned on both sides. (Use a spatula to transfer the soaked bread from the dish)

If serving immediately, keep the toast warm until all are ready and serve with favorite toppings suggested in the ingredients list.

To make whipped cream, use an electric hand mixer to whip the cream and sugar until thick and fluffy. Be careful not to over whip as it will split and turn into butter! Store in an airtight container until needed.

If making ahead for another day or the weekend, cook as in step 8. Place on a wire rack to cool and then stack between layers of freezer paper and leave to cool.

Transfer the stack(s) of toast to a plastic freezer-safe (Ziploc) bag and seal. Place in the freezer for up to two months.

No need to defrost when ready to enjoy - simple pop into the toaster to heat through.

Serve as desired!