Heat the maple pulled pork for serving.
Slice the challah and allow to lay on a wire rack for 2 to 4 hours before making the French Toast.
Whisk the half and half, eggs, bourbon, and 1 tbsp cinnamon together in large shallow dish.
Preheat a large griddle to medium-high heat.
Working in batches, dip the challah into the half and half mix, coating both sides.
Swirl butter over griddle to coat.
Fry the batter coated challah until golden on both sides.
Place in a preheated oven set to 200 degrees on a wire rack to keep warm for serving.
Add the remaining 1 tbsp cinnamon when you are halfway through the slices and repeat.
Plate the challah with hefty portions of pulled pork on top.
Top each with a poached egg, another slice of challah French Toast and serve with powdered sugar and warmed maple syrup.