1. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and a pinch of salt until fully combined and slightly frothy. This custard base is the heart of the dish, so take a moment to enjoy the sweet aroma—it’s comforting and inviting.
2. Preheat a large skillet or griddle over medium heat and add a small pat of butter or a drizzle of oil to coat the surface. I like to keep the pan at medium to ensure the toast cooks evenly without burning.
3. Dip each slice of bread into the custard mixture, allowing it to soak for about 20 seconds on each side. You want the bread to absorb enough liquid to be custardy but not so much that it falls apart when cooking. I’ve learned from trial and error that timing here is key—too long, and your bread becomes a soggy mess.
4. Place the soaked bread slices on the hot skillet. Cook for 3-4 minutes per side, or until each side is golden brown and slightly firm to the touch. You’ll know it’s ready when it releases easily from the pan without sticking.
5. Transfer the cooked French toast slices to a baking sheet lined with parchment paper. Sprinkle a thin, even layer of granulated sugar over each slice—this is what will become the brûléed crust.
6. Using a kitchen torch, carefully caramelize the sugar layer by moving the flame in small circles until the sugar melts and turns a deep amber color. If you don’t have a torch, you can place the baking sheet under a broiler for 1-2 minutes, watching closely to avoid burning. This step is where the magic happens—watching that sugar crackle and harden brings me right back to those family dinners where a simple dessert felt like a celebration.
7. Serve immediately for the best contrast between the warm, tender toast and the crisp, caramelized sugar topping.

I’ve learned over the years that patience and attention to detail make all the difference here. When Eli was little, I remember him watching wide-eyed as I torched the sugar—those moments of kitchen theater add so much joy to family breakfasts.