For the sauce, in a small saucepan, over medium heat add BeeMaid Creamed Honey, unsalted butter, cinnamon and lemon juice. Stir often until butter and BeeMaid Honey are melted and cinnamon and lemon juice are combined. Using a whisk, slowly add the heavy cream to the honey mixture, stirring constantly. Then let come to a soft boil for about 1 minute. Remove from heat and continue to whisk for one minute. Let cool and rest. Since this sauce uses a good dose of butter, if it cools to much or is stored in the fridge it may become difficult to pour. If this happens, simply sit in a bath of warm water until it wams up enough to pour again.
To make the French Toast, add eggs, milk, heavy cream, vanilla, cinnamon and salt to a medium bowl. Mix well using a whisk to ensure eggs and milk are combined and cinnamon does not clump together. Place a slice or two of the bread in the egg mixture submerging to fully cover and flip over once to ensure it is covered well. Bread should be allowed to soak in the egg mixture for about 10-15 seconds. Add about two teaspoons of butter to a non-stick pan over medium heat. Place the bread in a pan and cook for about 3 minutes per side. Remove bread from heat and serve with a generous helping of the delicious Cinnamon Honey Sauce. Enjoy!