Crème brûlée French toast with custardy bread and a crisp caramelized sugar topping. Perfect for make-ahead brunch.

Scale

1 loaf brioche bread

4 eggs

1 cup milk

½ cup heavy cream

⅓ cup granulated sugar

¼ cup brown sugar

2 tablespoons melted butter

1 tablespoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon salt

Granulated sugar for topping

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1. Arrange bread in baking dish.

2. Whisk custard ingredients.

3. Pour over bread and soak.

4. Refrigerate overnight.

5. Bake until set.

6. Sprinkle sugar on top.

7. Caramelize sugar.

8. Serve warm.

Torch sugar just before serving.

Use day-old bread.

Store leftovers refrigerated.