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1. Preheat oven to 250 F.
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2. Prepare custard by adding the eggs, cream, cinnamon and vanilla into a bowl. Whisk until combined.
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3. Slice challah loaf into ten 1 inch thick slices. On one side of each slice of bread make a half moon incision with your knife. Gently peel back the top layer of the bread and place about 1 tablespoon of almond butter inside then press the bread back down to close.
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4. In a large skillet over medium low heat melt 1 teaspoon of the butter with 1/2 teaspoon of coconut oil.
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5. While butter/coconut oil is melting, place two slices of challah into the custard mixture and let them sit for 30-45 seconds on each side. Once soaked, place them into the frying pan to cook. Cook on each side for 3 to 4 minutes or until golden brown.
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6. While the French toast is cooking prepare the next two slices and soak them in the custard mixture. Continue until all pieces are cooked.
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7. When removed from the frying pan place French toast slices on a baking sheet lined with a cooling rack. Once all the pieces are cooked place baking sheet into the 250 F oven for 15 minutes.
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8. Remove and serve with sliced bananas, syrup, powdered sugar and fresh berries.
