In a large bowl, whisk together the eggs and yolks.

In a medium saucepan, heat the orange juice, cream, granulated sugar, and salt over medium heat, occasionally whisking, until the mixture is warm to the touch and the sugar is dissolved about 3 minutes. Remove the mixture from the heat, and whisking constantly, pour about one-quarter of it into the egg mixture. (Note: This step is important. If you do add too much warm milk to the eggs, you’ll make scrambled eggs.)

Pour the egg and milk mixture back into the pot and place back on the heat. Cook until it thickens, about 3 minutes, then pour through a strainer, removing clumps. Whisk in the vanilla extract. Cool to nearly room temperature or chill the custard for up to 2 days until ready to use.

Preheat the oven to 200˚F. I like to place a baking sheet in the oven. This is where I like to keep the French toast warm while I make them in batches.

In a large heavy skillet, heat 1 1/2 tablespoons of the butter over medium heat until it is hot but not smoking. Take your bread slices and dip them into the egg/milk mixture, coating them on both sides. I didn’t leave the slices in there too long because I don’t like gooey French toast. If that’s your thing, then I’d suggest leaving them in there for a minute or two minutes. I did a quick dip.

Add 2 or 3 slices of bread (or as many that can fit in your pan) and cook for 3 minutes on each side, or until puffed and golden brown. Transfer the French toast to a baking sheet and keep it warm in the oven. Repeat with the remaining butter and bread slices.

Top with any combination of desired toppings from powdered sugar to orange zest or orange segments. You can serve it with more butter and maple syrup if you like!