In a large shallow bowl or baking dish wide enough to fit a bread slice, whisk together the eggs, whole milk, heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon until fully combined and slightly frothy.

Soak the bread

Preheat oven to 200°F (95°C) and place a wire rack on a baking sheet to keep cooked slices warm. Working with one slice at a time, submerge a thick-cut bread slice into the custard for 15–20 seconds per side, pressing gently so the center absorbs custard but the bread does not become falling-apart soggy. Let excess drip back into the bowl.

Crunchy Coating

Prepare coating mix

In a shallow dish combine 2 cups panko breadcrumbs, 1/2 cup finely chopped nuts (if using), 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon. Spread evenly so you can press the custarded bread into it.

Bread coating

After soaking, press both sides and the edges of each custard-soaked bread slice into the panko mixture, ensuring an even coating. Gently press so crumbs adhere but avoid compressing the bread too much.

Fry the slices

In a large nonstick or cast-iron skillet, heat 4 tablespoons unsalted butter and 2 tablespoons neutral oil over medium heat until butter foams and the fat shimmers. Add coated slices (work in batches to avoid crowding). Cook 3–4 minutes per side, reducing heat slightly if coating browns too quickly, until the crust is deep golden brown and crisp and the interior feels set. Use a spatula to press lightly mid-cook if needed for even contact. Transfer cooked slices to the prepared rack in the oven to stay warm while finishing the rest.

Maple Frosting

Make the frosting

While the slices are frying, beat together 4 ounces softened cream cheese and 2 tablespoons softened butter in a medium bowl until smooth. Add 1/4 cup pure maple syrup, 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt. Whisk or beat until creamy and spreadable. If too thick, add 1 teaspoon of milk or additional maple syrup to reach a pipeable consistency; if too thin, add a little more powdered sugar.

Finish

When all slices are cooked, let them rest 1–2 minutes, then spread about 1–2 tablespoons maple frosting on each warm slice so it softens and slightly melts. Optionally dust with powdered sugar and top with fresh berries and extra maple syrup to serve.

To Serve

Arrange 1–2 slices per plate. Drizzle additional maple syrup to taste, add a handful of fresh berries, and dust lightly with powdered sugar. Serve immediately while crust is crisp and interior is warm.