Overnight Crème Brûlée French Toast: A Decadent Breakfast Delight

Cut the brioche (or bread of choice) into 1-inch thick slices. Arrange the slices in a single layer in a greased 9×13-inch baking dish, overlapping slightly if needed. You can also cut the bread into smaller cubes for a more rustic presentation.
Make the Custard:

In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until well combined and smooth.
Pour the custard mixture evenly over the bread, making sure each slice is soaked. Press down gently to ensure the bread absorbs the liquid.
Cover the baking dish with plastic wrap and refrigerate overnight, allowing the bread to soak up the custard.
Bake the French Toast:

The next morning, preheat the oven to 350°F (175°C).
Remove the plastic wrap and bake the soaked bread for 40–45 minutes, or until the top is golden and slightly crispy and the custard is set in the center.
Caramelize the Top:

After baking, remove the dish from the oven and allow it to cool slightly.
Sprinkle the granulated sugar evenly over the top of the French toast. Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until it melts and turns golden brown. Alternatively, you can place the dish under a broiler for 1–2 minutes, watching closely to avoid burning.
Serve:

Serve the Overnight Crème Brûlée French Toast warm, topped with fresh berries, powdered sugar, and a drizzle of maple syrup for extra indulgence.
Serving and Storage Tips: