Restyled French Toast

Not all French toast is the same, nor is it strictly a breakfast food.  Mine is surely a wonderful adventure for almost any meal, so give this a try; serve it with coffee or pair it with wine:  Take day old baguette  (or equivilant) and slice in nice round cuts, less than 1/2 inch thick (two loaves work, if any escape the first meal, you can refrigerate the rest for the next meal or snack).  Place all these slices in a huge bowl.  Next comes the batter:  In a huge bowl, (the amounts will vary according to the amount of French toast we are making – so use your own judgement – ) drop in 6 eggs, 1/4 cup of half n half, a big splash of vanilla, 1/4 + + cup on orange juice, many shakes of cinnimum and less shakes of nutmeg.  Now the essence of the frying:  Using a large skillet, get it very hot adding a tiny amount of olive oil, having already added a small tab of butter.  Spread this evenly around the pan.  Drop a very FEW slices into the batter and immediately remove and drain on the edge of the bowl, removing all excess batter, then fill up the pan with as many as you can, without overcrowding. After a moment or two, press each down firmly in the pan with a flat spatula.  Peek, is the down side brown yet?  Just before flipping, squirt a small amount of honey on each and a quick sprinkle of cinnimum, then flip.  Same procedure.  Press, squirt, sprinkle.  When both sides are nicely browned and slightly crisp, place on a cookie sheet in the oven so they stay warm.  Before the next batch, always stir up the batter.  This should be a constant step so that it stays mixed throughout the drenching. The serving:  With a pile filling up the cookie sheet, gather your plates, etc.  Place at least 6/8 slices on the plate and serve with two over easy eggs on top.  Forward all your thank you(s) to this station!