Beat the eggs together with cream, half and half or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the callah slices one at a time into the egg mixture making sure that each slice is well coated.
The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice 2-3 minutes on each side until they are golden brown.
Don’t fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar or plain.
