French Toast Crème Brûlée (serves 6-8)
- 1- 1 lb loaf challah bread, cut into 1 inch cubes
- 1 cup heavy cream
- ½ cup milk
- 4 egg yolks, lightly beaten
- 1 tsp vanilla
- ½ tsp cinnamon
- Pinch of salt
- 4 Tbs sugar, divided
Lightly coat a 9 inch spring form pan with cooking spray. Set aside.
In a large bowl, whisk together heavy cream, milk, egg yolks, vanilla, cinnamon, a pinch of salt and 2 Tbs sugar. Add cubes of bread and toss until liquid is evenly distributed. Pour the mixture into the pan and lightly press down. Refrigerate overnight.
The next day, preheat the oven to 325F. Bake for 25-30 minutes. Sprinkle remaining 2 Tbs sugar on top of the French toast and burn with a kitchen torch, until sugar caramelizes. Serve warm with whipped cream and syrup, if desired.