Ingredients

• 1 French loaf, cut into 1 1/2” slices
• 6 eggs
• 2 cups whole milk
• 1/2 cup cream
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup brown sugar
• 1/2 cup butter, melted
• Whipped cream for serving

Preparation

Arrange the bread on a baking sheet and leave it to dry out for 3 to 4 hours or overnight.
In a large bowl, whisk together the eggs, milk, cream, vanilla, cinnamon, and nutmeg.
Pour the mixture evenly over the bread slices. Refrigerate for at least 1 hour. Flip the bread and refrigerate for at least another hour. The bread will have soaked up all of the liquid.
Preheat the oven to 375°F.
In a small bowl, whisk the brown sugar and melted butter.
Spread the mixture evenly on a nonstick baking sheet. Arrange the bread slices on top of the brown sugar mixture.
Bake for 25 minutes until the bread is golden on top and brown sugar mixture is hot and bubbly. Finish under the broiler for 2 to 3 minutes.
Remove the tray from the oven and carefully invert it onto a larger baking sheet. Remove the top baking sheet and allow the French toast to set for 3 to 5 minutes before serving. In that time, the sugar mixture will cool and harden slightly to become a crunchy, sweet topping – similar to Crème Brulee.
Serve immediately with whipped cream.