French Toast with Caramel Creme Brulee

Ingredients:

• 1 brioche weighing 350 g.
• 0.5 tbsp. maple syrup
• 1 tbsp vanilla extract
• 0.5 tsp coarse salt
• 4 large eggs + 4 yolks
• 3 tbsp. + 2 tbsp. whole milk
• Cooking spray to spray the baking sheet
• 0.5 cup light brown sugar
• 4 tablespoons unsalted butter
• 1/4 tsp ground cinnamon
• 0.5 cup granulated sugar
• Special equipment: kitchen burner

Preparation:

1. Preheat oven to 190°C. Cut the brioche into four 5cm-thick slices and arrange them in a single layer in a 22x32cm baking dish.
2. In a medium bowl, combine maple syrup, vanilla extract, salt, whole eggs and yolks, and 3 cups milk. Pour the mixture over the bread. Let it sit in the refrigerator for 15 minutes. Turn the slices over and let them sit in the refrigerator until the bread has absorbed almost all the liquid, about 15 more minutes.
3. Line a baking sheet with parchment paper and spray with cooking spray. Transfer the bread to the prepared baking sheet (let any liquid drip off the slices first). Bake until the top is lightly golden brown and the custard is completely set, about 35 minutes. Transfer to an ovenproof serving platter.
4. Meanwhile, combine the brown sugar, butter, and cinnamon in a medium saucepan and heat over medium heat, stirring, until melted and smooth, about 3 minutes. Pour in the remaining 2 tablespoons milk and bring to a simmer. Cook, stirring frequently, until the sugar dissolves and the sauce thickens, about 5 minutes. Set aside.
5. Sprinkle the top of each slice of toast with 2 tablespoons of granulated sugar. Caramelize the sugar with a kitchen torch. Let stand for 5 minutes to harden the crust. Serve the French toast warm with caramel sauce.