Begin by preheating your oven to 350°F (175°C). Slice your brioche or challah bread into 1-inch thick pieces, ensuring uniformity for even cooking. Arrange the slices in a greased baking dish, slightly overlapping them for a cozy fit.

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

Once your custard is ready, pour it generously over the arranged bread slices, ensuring every piece is well-coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight.

After soaking, remove the dish from the refrigerator and let it sit at room temperature for about 10 minutes. Place the dish in the preheated oven and bake for 25-30 minutes, until the edges are golden brown.

Remove your Crème Brûlée French Toast from the oven and let it cool for a few moments. Sprinkle a layer of granulated sugar evenly over the top and caramelize the sugar using a kitchen torch or broiler.

Allow the dish to cool slightly before slicing into squares. Serve with fresh berries, powdered sugar, and maple syrup.