In a large mixing bowl, whisk the eggs until frothy. Add all remaining ingredients, except milk, and whisk until incorporated. Slowly pour in milk, while continuing to mix. Once custard is combined, pour into a 9×13-inch baking dish. Set aside and prepare the bread.

Slice the challah loaf into one-inch-thick slices.

Lightly spray a 12-inch skillet with cooking spray and set over a medium-low flame.

Dip a slice of challah into custard, allow to sit for 10 seconds, flip and soak another 10 seconds. Lift bread out of the custard and allow excess to drip off. Fry two to three minutes per side, until golden brown. Transfer cooked French toast to a serving platter. Repeat until all bread slices are cooked.

Garnish and serve immediately or keep warm on a baking sheet lined with Gefen Parchment in a 200-degree-Fahrenheit oven.