Begin by cutting your brioche or challah bread into thick slices, about 1-inch each. Arrange these slices in a greased baking dish.

In a large mixing bowl, combine the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk the mixture until blended and slightly frothy.

Pour the custard mixture over the arranged bread slices, gently pressing down to ensure each slice absorbs the liquid. Cover with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight.

Preheat your oven to 350°F (175°C).

Remove the dish from the refrigerator and bake for 25-30 minutes, or until the top is golden brown and the custard is set but still soft in the center.

Once it’s golden, sprinkle a thin layer of granulated sugar evenly over the top. Use a kitchen torch to caramelize the sugar until it bubbles and turns deep amber; or broil for 2-3 minutes.

Allow the dish to cool slightly before serving. Top with fresh berries, powdered sugar, and maple syrup.