Preheat the oven to 350 degrees F (180 degrees C).
Add the Egg (4) to a blender, food processor, or a hand held mixer and process for 30 seconds.
Add the Half and Half (1 cup), Granulated Sugar (5 tablespoon), Ground Cinnamon (1 teaspoon), Salt (1 pinch), Vanilla Extract (1 teaspoon), Sunkist Orange (1/4 teaspoon), and Almond Extract (1/2 teaspoon). Process for another 30 seconds.
Pour the custard in a large baking dish, big enough for all bread slices. Lay the Challah Bread (8 slice) in the custard, spooning some of the custard over the top, and allow to soak for 8 minutes.
Turn the bread slices, and soak for another 8 minutes.
Heat a large skillet or a large griddle to medium heat. Melt Butter (3 tablespoon) evenly coating the skillet. Add the slices and fry 2-3 minutes on each side until golden brown. Repeat until all bread slices are cooked.
Transfer to a baking sheet and bake for 5-7 minutes in the oven.
Add the Heavy Cream (1 cup) to a large bowl and beat with a hand-held mixer until thick, about 3 minutes.
Add the Granulated Sugar (1 tablespoon) and Vanilla Extract (1/2 teaspoon) and beat 2-3 more minutes until stiff peaks form. At this point, you should have whipped cream.
Using a rubber spatula, fold in the Orange Marmalade (2 tablespoon) a tablespoon at a time, tasting, and adding more as desired.
Top french toast with Marmalade Whipped Cream, Maple Syrup (to taste), and fresh fruit.