1. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and a pinch of salt until well combined. This custard mixture is the heart of your French toast—make sure it’s smooth and fragrant.
2. Preheat a non-stick skillet or griddle over medium heat and add a small pat of butter or a drizzle of oil to coat the surface. I like to keep this warm but not smoking hot so the bread cooks evenly without burning.
3. Dip each slice of bread into the custard mixture, allowing it to soak for about 20-30 seconds per side. If your bread is really thick or dry, you can soak a little longer, but don’t let it fall apart! I like to gently press the bread into the custard to really soak up that creamy goodness.
4. Place the soaked bread slices onto the skillet and cook for about 3-4 minutes on each side, or until golden brown and slightly firm to the touch. You’ll know it’s ready when it has that beautiful, even color and a slight crisp edge.
5. Transfer the cooked French toast slices to a heat-safe plate or baking sheet. Sprinkle a thin, even layer of granulated sugar (about 1 teaspoon per slice) over the top of each slice. This is the moment where the magic happens!
6. Using a kitchen torch, carefully brûlée the sugar on top until it melts, bubbles, and forms a crisp, caramelized crust. If you don’t have a torch, you can place the slices under a very hot broiler for 1-2 minutes, watching closely to avoid burning.
7. Serve immediately while the sugar topping is warm and crackly. If you want to add a little extra love, a dusting of powdered sugar or a few fresh berries makes a lovely touch.

One quick tip from my own kitchen battles: if your kids are impatient (like mine), have everything ready before you start cooking and keep the cooked slices warm in a low oven (around 200°F). This keeps them cozy without drying out while you finish the batch.