Begin by slicing your brioche or challah into 1-inch thick pieces, ensuring they are uniform for even cooking. Arrange these slices in a greased baking dish, slightly overlapping each slice for optimal soaking.

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

Pour the custard mixture evenly over the arranged slices of bread, ensuring each piece is fully coated. Press down gently on the bread slices to help them absorb the mixture.

Cover the dish with plastic wrap and refrigerate for at least 30 minutes or, for the best flavor, let it sit overnight.

About 15 minutes before you're ready to bake, preheat your oven to 350°F (175°C).

Remove the dish from the refrigerator, uncover, and place it in the preheated oven. Bake for 25 to 30 minutes or until the edges are golden brown and the custard has set.

Once baked, take your Crème Brûlée French Toast out of the oven and sprinkle an even layer of granulated sugar on top. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns a rich, golden brown.

Allow your Crème Brûlée French Toast to cool slightly before serving. Consider topping with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup.