1 loaf French bread, cut into 1-inch slices 6 large eggs 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 tablespoon vanilla extract 1/4 teaspoon salt 1/4 cup unsalted butter, melted 1/2 cup packed light brown sugar 1 tablespoon corn syrup 1 teaspoon ground cinnamon Additional granulated sugar, for brûlée topping.
DIRECTIONS:
Grease a 9×13-inch baking dish and arrange the sliced French bread in a single layer in the dish. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and salt until well combined. Pour the egg mixture over the bread slices, ensuring that each slice is evenly coated. Cover the dish with plastic wrap and refrigerate overnight. In the morning, preheat your oven to 350°F (175°C). In a small saucepan, combine the melted butter, light brown sugar, corn syrup, and ground cinnamon. Cook over medium heat, stirring constantly, until the mixture is smooth and the sugar is dissolved …
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