Ingredients:
For the French Toast:
1 loaf challah bread (or brioche), cut into thick slices
8 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
For the Crème Brûlée Topping:
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter, melted my
Preparation:
- Prepare the French Toast:
Grease a 9×13-inch baking dish with butter or non-stick spray.
Arrange the challah or brioche slices in a single layer in the prepared dish, packing them tightly together.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth.
Pour the egg mixture evenly over the bread slices, making sure the bread is completely soaked. If needed, gently press the bread down to ensure all slices are soaked.
Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight (at least 6 hours, or up to 12 hours).
- Prepare the Crème Brûlée Topping:
In a small bowl, combine the brown sugar, granulated sugar, vanilla extract, salt, and melted butter. Stir until the sugar dissolves and the mixture is smooth.
- Bake the French Toast:
Preheat the oven to 350°F (175°C) and remove the baking dish from the fridge while the oven heats up.
Sprinkle the crème brûlée sugar topping evenly over the soaked bread.
Bake for 40-45 minutes, or until the French toast is golden brown and slightly crispy on top. The custard should be set, but still creamy in the center.
- Serve:
Let the French toast cool slightly before slicing and serving.
Optional: Serve with fresh fruit, maple syrup, whipped cream, or a dusting of powdered sugar for extra sweetness.
Enjoy: