In a large shallow bowl, add the eggs and cream. Use a fork to whip until well blended.
Heat a cast iron skillet or a non-stick pan on medium-low heat. Spray with Pam. In the meantime, dip the bread into the egg mixture for a few seconds.
Using the fork under the bread and a finger on top of the bread, flip the bread in the egg mixture to coast the other side. Again, just a few seconds.
Then I pick up the bowl and hold it over the frying pan, lift out the bread with the fork under the bread and place it in the center of the pan. I do it this way so I don't tear the bread getting it into the pan. Fry the first side of the french toast for about 1/2 minute. Keep watch on it, because it cooks really fast.
Flip bread and cook the other side. Again, about 1/2 minute. You are done. You can top your classical french toast with the topping that appeals to you. I just sprinkle on the cinnamon and sugar. Please top with what you like. I hope you enjoy your french toast.
If you are making a lot of classical french bread, place on a plate and put in the oven on 200 degrees . This will keep everything warm for everyone to enjoy.