Begin by slicing your brioche or challah into thick, even slices, about 1 to 1.5 inches thick. Arrange slices in a greased baking dish, standing them upright.

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

Pour the custard mixture evenly over the arranged bread slices, ensuring each piece is well covered. Gently press down to help the bread absorb the liquid.

Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight.

When ready to bake, preheat your oven to 350°F (175°C).

Remove the cover from the baking dish and bake for 25-30 minutes, or until golden brown and the custard is set.

For an extra crispy top, switch to broil for 2-3 minutes, watching closely to prevent burning.

Once baked, sprinkle a thin layer of granulated sugar evenly across the top and caramelize it with a kitchen torch or under the broiler for about a minute.

Allow to cool slightly before slicing and serving with fresh berries, maple syrup, or powdered sugar.