Oh, and did I mention that you can make this even if you don’t know the first thing about anything? You soak challah in a nutmeg-infused mixture of eggs, cream, and whole milk overnight (no wonder it’s good), and then you cook it in the oven on a sheet of melted butter and brown sugar.
It’s a perfect brunch meal—prep the night before, pop it into the oven the day of. By the time you cook up some sausage and make a pot of coffee, your French toast is ready. I was overly ambitious and served it with an eggs poached in tomato sauce dish that I overcooked (see, no one is perfect!), but it didn’t even matter because this crème brûlée French toast is JUST THAT GOOD.