1. Begin by whisking together the eggs, milk, sugar, vanilla extract, cinnamon, and a pinch of sea salt in a large mixing bowl until smooth and well combined. This custard mixture is the heart of your French toast, so take a moment to breathe in that vanilla-scented air.
2. Place your thick slices of brioche into the custard, allowing them to soak for about 2 to 3 minutes on each side. You want the bread to be saturated but not falling apart — like a soft sponge ready to hold all that caramelised goodness.
3. Heat a generous knob of butter in a large non-stick skillet or frying pan over medium heat. Once melted and foaming, gently place the soaked bread slices into the pan. Cook for 3 to 4 minutes on each side, or until they turn a beautiful golden brown and develop a slight crisp.
4. While your French toast is cooking, preheat your oven’s grill (broiler) on high. Transfer the cooked slices to a baking tray lined with parchment paper or a heatproof dish.
5. Sprinkle an even layer of granulated sugar (about 1 tablespoon per slice) over the top of each piece. Using a kitchen blowtorch, carefully caramelise the sugar until it melts and forms a crisp, golden crust. If you don’t have a blowtorch, place the tray under the grill for 1 to 2 minutes, watching closely to avoid burning.
6. Let the Crème Brûlée French Toast rest for a minute or two so the caramelised sugar hardens into that satisfyingly crackly top. Serve immediately while warm.

One tip I learned the hard way was to wait just a moment before smashing through that sugary crust — patience pays off with the perfect crack and contrast of textures. Also, I find the blowtorch gives the best control, but the grill is a fine substitute if you keep a close eye.