Slice loaf of challah bread 1/2 and inch thick then set aside
Using a bowl large enough to dip a slice of bread in, crack 2 eggs and add the half and half, cinnamon, vanilla extract and (optional) rum chata. Whisk together for 2-3 min. Until light.
Heat a large skillet or griddle heat to low to medium heat.
Spray liberally with butter spray or melt tablespoons of butter to coat the griddle/skillet
Take one slice of the bread and dip each side in the egg mixture on both sides. Place down on the griddle and cook throughly for 2-3 min until browned throughout. Repeat for several slices until griddle/skillet is full.
Once throughly cooked/browned on one side, flip over to the other side quickly. Cook for 2-3 minutes until browned.
Set complete slices to the side. Best served hot.