Preparation

• Grease a 9x13-inch baking dish with butter or non-stick spray.
• Slice the French bread into 1-inch slices and arrange them in a single layer in the greased baking dish.
• In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and salt.
• Pour the egg mixture evenly over the bread slices. Make sure all pieces are well-coated. Cover the dish with plastic wrap and refrigerate overnight (or at least 4 hours).
• The next morning, preheat your oven to 350°F (175°C).
• In a small saucepan, combine melted butter, packed light brown sugar, corn syrup, and ground cinnamon. Cook over medium heat, stirring constantly, until the mixture is smooth and the sugar is dissolved.
• Pour the brown sugar mixture evenly over the soaked bread slices. Spread it out with a spatula or spoon to cover the bread.
• Sprinkle additional granulated sugar over the top of the bread slices to create a brûlée topping.
• Bake in the preheated oven for 35-40 minutes, or until the French toast is golden brown and set in the center.
• Remove from the oven and let the French toast cool for a few minutes. Serve warm and enjoy!