In a small bowl, whisk together the eggs, granulated sugar, heavy cream, whole milk, ground cinnamon, and maple syrup until the mixture is smooth and well combined.

Grease a skillet with butter and place it over medium-high heat. Allow the skillet to get hot before cooking the bread. I always use real butter for greasing, as it gives the French toast a richer flavor.

Dip each slice of sandwich bread into the prepared custard mixture, making sure to soak both sides so the bread absorbs the liquid evenly. Let any excess drip off before cooking.

Place the soaked bread slices onto the hot, buttered skillet. Cook for a few minutes on each side until golden brown and cooked through. Work in batches if needed, greasing the skillet between batches.

Repeat the soaking and cooking process for all the bread slices. Serve the French toast warm, optionally with extra maple syrup, fruit, or toppings of your choice.