6 slices of thick, day-old bread (like brioche or challah)
3 large eggs
1 cup heavy cream
1/4 cup whole milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
For the Salted Caramel Sauce:
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
Instructions
Prepare the French Toast:
Make the Custard: In a large mixing bowl, whisk together the eggs, heavy cream, milk, brown sugar, vanilla extract, salt, and cinnamon (if using) until well combined.
Soak the Bread: Dip each slice of bread into the custard mixture, making sure both sides are fully coated. Let the bread soak for about 30 seconds on each side, ensuring it absorbs the custard but doesn’t get too soggy.
Cook the French Toast: Heat a large skillet or griddle over medium heat and add a little butter. Cook each slice of soaked bread for 3-4 minutes per side, or until golden brown and crispy. Remove from heat and set aside.
Make the Salted Caramel Sauce:
Cook the Caramel: In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir until the sugar dissolves. Bring the mixture to a simmer and cook for 2-3 minutes, or until it starts to thicken.
Add Cream and Salt: Carefully pour in the heavy cream and vanilla extract, then stir to combine. Allow the sauce to simmer for an additional 1-2 minutes, until it’s smooth and slightly thickened. Remove from heat and stir in the sea salt.
Drizzle the Caramel: Drizzle the salted caramel sauce generously over the French toast before serving. You can also sprinkle a little extra sea salt on top for added flavor.