1. In large glass mixing bowl, whip eggs, honey, milk, vanilla, salt, orange and ginger until blended.
2. Slice challah bread into 1/2″ slices, dip slices in egg mixture.  Let bread soak 3-5 minutes coating each side of bread.
3. Preheat griddle pan or skillet on medium high heat, lightly spray with cooking spray and add 1 teaspoon butter. Might need more on griddle.
4. Place dipped bread onto griddle/skillet.  Toast 3-5 minutes per side. Remove from griddle and place in glass baking dish to keep warm.
5. Place in 250 degree oven while grilling remaining bread slices.
6. When ready to serve, plate and dust with confectioners sugar, serve with maple syrup and Ginger Orange Whipped Cream. Grate additional orange and ginger zest for garnish.
7. Decorate plate with fresh rosemary sprigs/cranberries if desired.

Making Ginger Orange Whipped Cream

In small mixing bowl, whip 1 cup of heavy whipping cream with wire whisk attachment. Add confectioner’s sugar, and vanilla.  Whip on high speed until medium peaks are formed.  Gently fold in grated orange and ginger.  Reserve half of the ginger-orange zest for garnish.