Ingredients
Scale
- 1 loaf (about 14 oz) brioche or challah bread, sliced 1 inch thick
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar (for custard base)
- 1 teaspoon pure vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter (for greasing the pan)
- 1/4 cup extra granulated sugar (for the brûlée topping)
Instructions
- Step 1: Grease a 9×13 inch baking dish generously with unsalted butter. Arrange the slices of bread tightly in the dish, fitting them closely together, overlapping slightly if necessary.
- Step 2: Prepare the custard base by whisking together the eggs, heavy cream, 1/2 cup sugar, vanilla bean paste, and cinnamon in a large bowl until thoroughly combined and slightly frothy.
- Step 3: Pour the custard slowly and evenly over the bread slices, ensuring every piece is coated and saturated. Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight, allowing the bread to fully absorb the liquid.
- Step 4: Preheat your oven to 375°F (190°C). Remove the dish from the refrigerator and uncover it. Bake the French toast for 35 to 40 minutes, or until the top is golden brown and the center is set (a knife inserted near the center should come out clean).
- Step 5: Sprinkle the remaining 1/4 cup of granulated sugar evenly across the entire surface of the baked French toast. Use a kitchen torch to caramelize the sugar until it forms a hard, amber-colored shell, moving the flame constantly to avoid burning. Alternatively, place the French toast under a broiler for 1-2 minutes, watching carefully until the sugar melts and crisps. Serve immediately.
Notes
- If you have leftovers, store the baked French toast (before the final sugar torching) tightly covered in the refrigerator for up to 3 days, as the crisp crust is always best when created fresh.
- To restore maximum texture, reheat chilled leftovers loosely wrapped in foil in a 350°F oven for about 15 minutes before adding the final sugar layer and torching it fresh.
- Embrace the dessert quality by serving it simply with fresh seasonal berries and a small dollop of lightly sweetened whipped mascarpone cream instead of relying on traditional syrup.
- For the best texture that truly stands up to the overnight soak, use slightly stale bread; letting the brioche slices air out on a rack for a few hours prevents the rich custard from making the French toast dense or soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American