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Arrange bread slices on a 1 inch deep nonstick jelly-roll pan. In a bowl, combine eggs, milkm honey, vanilla, and salt. beat with a wire shisk until golden yellow, about 3 minutes. Pour mixture over bread. Turn to coat both sides. Arrange so slices aren't touching (the bread will swell as it absorbs the mixture). Cover with plastic wrap. If desired, refrigerate up to overnight.
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About 30 minutes before brunch, preheat oven to 450. Uncover bread, and pour off excess liquid. Bake 10 minutes. Turn over and bake 10 more minutes, until slightly puffy and starting to brown. Use a wide spatula to remove from pan. Turn bread slices over again and arrange them on a platter. Pur smoothie into a pitcher and let guests drizzle over their toast.
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