Combine all of the ingredients except for the sliced bread in a large mixing bowl. Mix until well combined and a cohesive batter forms.
3 each large egg, tsp vanilla extract, 1/2 tsp cinnamon powder, 4 tbsp butter, 1 cup whole milk, 1 cup cream
Add the thick sliced bread to the bowl of custard. All the bread to soak in the custard for approximately 1 minute until well saturated but not falling apart.
4 slices bread
Preheat the Typhur Dome to 430°F/220°C. (Around 5 minutes)
Lightly coat the cooking tray with vegetable spray. Use a spatula to transfer the soaked bread to the Typhur Dome. Make sure not to overcrowd the tray.
Select the "Air Fryer" mode, and set to cook the French toast for 4 minutes at 430°F/220°C.
Using a spatula, carefully flip each piece of toast. Return the cooking tray to the Typhur Dome. And cook it for another 4 minutes at 430°F/220°C.
Using a spatula, remove the toast from a serving tray or plate.
Enjoy this super decadent breakfast classic with your favorite syrup and powdered sugar.