Beat together the eggs, molasses, cream, vanilla, ginger and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
Melt half of the butter in a large frypan over medium heat. Place half of the challah slices into the frypan then cook until golden brown on each side; about 3 minutes per side. Repeat with remaining butter and challah slices.