Lightly grease an 8 x 4 inch loaf tin with butter.
Cut your baguette into roughly ¾-inch slices and line the tin with the bread. Don’t pack the bread too tightly, or it won’t have enough room to expand once you add the custard. You may have a few slices leftover.
In a small bowl, whisk together the eggs and set aside.
Add the honey, orange zest and juice, vanilla paste, cinnamon, and milk to a large bowl and whisk well to combine. Pour in the eggs and whisk until fully incorporated.
Pour the custard evenly into the prepared tin, over and around the bread. Gently press the bread into the custard, making sure to drench the top crusts.
Cover the tin tightly with foil and refrigerate overnight.
The following morning, preheat the oven to 175°C and remove the tin from the fridge.
Once the oven has heated, take off the aluminum foil and bake the French toast for 25-30 minutes. Remove the tin from the oven and place on a wire rack to cool for 10 minutes before serving.