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

In a medium saucepan, combine 1 cup of Florida’s Natural® No-Pulp Orange Juice, 1 cup of heavy cream, 1/3 cup of granulated sugar, and a pinch of kosher salt. Heat over medium heat for about 5 minutes.

Gradually pour about a quarter of the warm orange mixture into the egg mixture, whisking gently to temper the eggs.

Continue to cook the combined custard mixture over medium heat, stirring until it thickens, about 6-8 minutes.

Preheat your oven to 200°F and place a baking sheet inside.

Dip each slice of bread into the cooled orange custard, soaking for 30 seconds on each side.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat; cook soaked bread slices for about 3 minutes on each side.

Transfer cooked slices to the warm baking sheet in the oven.

Dust the cooked toast with powdered sugar, sprinkle with orange zest, and top with supreme orange segments and maple syrup if desired.