Arrange the slices of bread in a shallow dish. Simmer the milk, cream and honey. Once steaming, pour all over the bread and allow to cool. Leave to soak overnight in the fridge (or at least an hour if short for time).
Beat the eggs in a small bowl. Heat the oil in a frying pan. Cover a plate with paper towels to soak up oil from the bread.
One by one, dip the slices of bread into the egg, coating thoroughly. Fry in the oil, a couple of minutes each side. Keep checking in case they start burning. Place on the plate to drain off the oil. Serve the toasts with chocolate spread and fresh fruit.
Notes
Storage - I doubt you're likely to have any of these leftover but if you do, store in a sealed container in the fridge. They'll last for a day... I would recommend fresh though! Freezing - I wouldn't recommend freezing these. Make them fresh! Reheating - Made too many? You can lightly fry them again for a minute in a tiny bit of oil. You could also heat them in a hot oven for a few minutes. Watch they don't burn!