Overnight Crème Brûlée French Toast

Ingredients:
For the French Toast:

1 loaf of French bread (preferably day-old, cut into 1-inch slices)
8 large eggs
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch of salt
For the Crème Brûlée Topping:

1/4 cup brown sugar (packed)
1/4 cup granulated sugar
1/2 tsp vanilla extract
Pinch of salt
Instructions:
Prepare the French Toast:

Grease a 9x13-inch baking dish with butter or non-stick spray. Arrange the slices of French bread in a single layer in the dish, overlapping slightly if necessary.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, cinnamon, and salt. Pour the egg mixture evenly over the bread slices, making sure all the bread is soaked. Gently press down on the bread to ensure it’s soaked through.
Chill Overnight:

Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight. This allows the bread to absorb the custard and ensures a rich, creamy texture when baked.
Preheat the Oven:

In the morning (or when you’re ready to bake), preheat your oven to 350°F (175°C).
Make the Crème Brûlée Topping:

In a small bowl, mix together the brown sugar, granulated sugar, vanilla extract, and a pinch of salt. Set aside.
Bake the French Toast:

Remove the French toast from the fridge and uncover it. Sprinkle the crème brûlée sugar topping evenly over the top of the bread.
Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown and slightly crispy. If you like an extra crispy top, broil for an additional 2-3 minutes (watch closely to avoid burning).
Serve:

Once baked, let the French toast cool slightly before slicing. Serve warm with a dusting of powdered sugar, fresh berries, or maple syrup for extra indulgence.