Ingredients
6 large eggs
1 ½ cups heavy cream
1 loaf of brioche or challah bread
1 ½ cups whole milk
1 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter (for greasing the baking dish)
Additional granulated sugar (for caramelizing)
Instructions
Prepare the Bread:
Slice the loaf of brioche or challah into 1-inch thick slices. Arrange the slices in a greased 9×13-inch baking dish, slightly overlapping them.
Prepare the Custard:
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
Soak the Bread:
Pour the custard mixture evenly over the bread slices in the baking dish. Gently press the bread down to ensure it absorbs the custard. Cover with plastic wrap and refrigerate overnight.
Bake:
Preheat the oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Caramelize the Top:
Sprinkle a layer of granulated sugar over the baked French toast. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, place the dish under the broiler for a few minutes to achieve the same effect.
Serve:
Serve your decadent French toast with whipped cream, fresh berries, or warm maple syrup. For a savory option, pair it with a light arugula salad or crispy bacon. Complement the dish with a glass of freshly squeezed orange juice or a hot cup of coffee.
Enjoy.