In a large mixing bowl, whisk together eggs, milk, cinnamon, vanilla extract, and maple syrup until smooth.

Heat a skillet over medium heat and melt the butter until it bubbles.

Dip each slice of challah in the custard mixture for a few seconds on each side, allowing it to soak slightly.

Place the soaked challah in the skillet and cook for about 3-4 minutes on one side until golden brown. Flip and cook for another 3-4 minutes.

Transfer to a plate lined with paper towels to absorb excess grease. Serve warm with additional maple syrup or toppings of your choice.