To Make The Custard French Toast

• Place half and half in medium size saucepan. Split vanilla bean in half and scrape out seeds. Add the seeds, pods and cinnamon sticks into saucepan. Heat on medium-high heat until scalding.
• Meanwhile, separate egg yolk from eggs. Place inside a large bowl and add sugar. Whisk until combined.
• Slowly add hot liquid to the egg mixture, a little at at time making sure to whisk constantly. Do not add it all at once or else your eggs will scramble.
• Place liquid back into the saucepan and stir over medium heat constantly until thickened. You will know it's ready once it coats the back of your wooden spoon.
• Remove from heat and strain through a fine sieve to remove any clumps. Place inside the refrigerator to cool for 30 minutes or overnight.
• Cut Challah loaf into 9 (1") slices.
• Place slices of Challah bread into cooled custard, letting each side soak for at least 6 minutes. You can leave longer if desired, just do not let the bread soak too much or it will fall apart.
• In a nonstick skillet, heat butter over medium heat until melted. Add 2-3 slices of Challah or however many you can fit into your pan. Cook until puffed and golden brown, about 3-4 minutes per side.
• Remove from pan and repeat for remaining slices. Make sure to wipe your pan clean and start over with fresh butter so the butter does not burn and become bitter and unpleasant.
• Top French toast with berries and bananas and drizzle maple syrup or any leftover vanilla custard you may have left. Dust with powdered sugar.