Begin by melting 4 tablespoons of unsalted butter in a medium saucepan over low heat. Stir in ¾ cup of brown sugar and ¼ cup of light corn syrup, mixing until the mixture is smooth and glossy, about 2-3 minutes. Once fully combined, remove from heat and pour the caramel mixture into a greased 9x13-inch baking dish, spreading it evenly.

Take 8 slices of brioche or challah bread and layer them over the caramel base in the baking dish, slightly overlapping the slices to fit snugly.

In a large mixing bowl, whisk together 6 large eggs, 2 cups of half-and-half, 1 tablespoon of vanilla extract, and a pinch of salt until the mixture is well combined and smooth.

Pour the custard mixture evenly over the arranged bread slices, making sure to cover each piece thoroughly. Gently press down on the bread with a spatula or your fingers, allowing it to absorb the custard for about 5 minutes.

Cover the baking dish tightly with plastic wrap, and place it in the refrigerator to chill for at least 8 hours or overnight.

Preheat your oven to 350°F (175°C) before taking the baking dish out of the refrigerator. Let it sit at room temperature for about 30 minutes to take off the chill. Bake uncovered for 35-40 minutes, or until the top is golden brown and the center is set, puffed, and slightly wobbly.

For that signature Crème Brûlée finish, sprinkle a thin layer of granulated sugar evenly over the top of the baked French toast. Use a kitchen torch or broiler to caramelize the sugar until it’s golden and crunchy.

Once the Crème Brûlée French Toast has cooled for about 5-10 minutes, slice it into squares and serve warm.