In a large mixing bowl, whisk together 4 large eggs and 2 egg yolks until well combined.

In a saucepan over medium heat, gently warm 1 cup of orange juice, 1 cup of heavy cream, ¼ cup of sugar, and a pinch of salt until the sugar dissolves.

Gradually temper the egg mixture by slowly whisking in the warm mixture, then combine everything together for the custard base.

Return the combined custard mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly, about 5-7 minutes.

Once thickened, strain the custard through a fine-mesh sieve into a bowl to eliminate any cooked egg bits, then let it cool before refrigerating for up to 2 days.

Preheat your oven to 200°F (95°C) to keep the Orange Custard French Toast warm while you cook.

Dip each slice of dense white bread into the cooled custard mixture, allowing it to soak for about 10-15 seconds.

In a skillet, heat 2 tablespoons of unsalted butter over medium heat, and cook the dipped bread slices for about 3 minutes on each side until golden brown.

Once all the Orange Custard French Toast is cooked, stack the pieces on a warm plate.

Dust with powdered sugar, sprinkle with fresh orange zest, and top with orange segments and maple syrup.