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Make the French toast: Lay the sliced challah on a sheet pan. In a medium bowl, whisk together the sugar, vanilla, cinnamon, salt, and eggs until smooth, then stream in the milk until incorporated. Pour the milk mixture over the challah, flipping to coat all sides. Let sit at room temperature for 1 hour to soak up all the liquid.
In a large skillet, melt 1 tablespoon butter over medium heat. Add half of the soaked challah and cook, flipping once and adding another tablespoon of butter after flipping, until golden, about 2 minutes per side. Transfer to a platter, then repeat with the remaining butter and soaked challah.
Make it Suzette: Wipe out the skillet and return to medium heat. Add the butter, sugar, salt, and orange zest and juice. Cook, stirring often, until the sugar dissolves into a thick syrup, 3 to 4 minutes. Using a spatula, dip both sides of each piece of French toast in the syrup, shingling the slices to fill the pan. Pour the orange liqueur over the French toast, then using a long lighter or long match, carefully ignite the pan. Cook, shaking constantly, until the flames subside, 1 to 2 minutes.
Transfer the French toast to a platter, then drizzle the sauce on top and serve.