1. In a large mixing bowl, whisk together the eggs, whole milk, 1/3 cup granulated sugar, vanilla extract, cinnamon, and a pinch of salt until fully combined and smooth. This custard base is the heart of your French toast, so take a moment to enjoy the sweet aroma of vanilla and cinnamon.
2. Dip each slice of bread into the custard mixture, letting it soak for about 20 seconds on each side. You want the bread saturated but not so soggy that it falls apart. Day-old bread is your friend here—it holds up better during soaking.
3. Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter. Once melted and bubbling, place the soaked bread slices in the pan. Cook for about 3-4 minutes on each side, or until golden brown and slightly firm.
4. Transfer the cooked French toast slices to a baking sheet lined with parchment paper. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each slice.
5. Using a kitchen torch, carefully caramelize the sugar topping by moving the flame in small circles until the sugar melts and forms a crisp, golden-brown crust. If you don’t have a torch, place the baking sheet under a broiler for 1-2 minutes, watching closely to prevent burning.
6. Serve immediately for the best crunch and creaminess. Trust me, the caramelized sugar on top adds that signature Crème Brûlée finish that makes this breakfast unforgettable.

I remember the first time I tried torching the sugar myself—it was a little nerve-wracking, especially with curious kids hovering nearby. But once you get the hang of it, it’s a fun step that makes you feel like a pro without any of the fuss. It’s those little moments of triumph in the kitchen I cherish most.