Cup of Yum
1. In a large mixing bowl, whisk together 1 cup milk, 1 cup heavy cream, and 4 large eggs until combined.
2. Add 1/4 cup brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk until smooth.
3. Heat a lightly buttered griddle or 12-inch nonstick skillet over medium-high heat.
4. Working in batches, soak 8 (1-inch thick) slices challah in the egg mixture until thoroughly saturated but not falling apart, about 30 to 60 seconds. Lift each slice and allow the excess egg mixture to drip off, gently running the edge of the bread along the bowl or use your fingers to remove extra liquid.
5. Cook the soaked bread slices on the hot griddle for about 3 to 4 minutes per side, or until golden brown.
6. Sprinkle a thin layer of the sugar over the top of each cooked slice (about 1 1/2 teaspoons per slice).

To Brûlée

1. Torch method: Use a kitchen torch to caramelize the sugar until golden brown, keeping the flame 1 to 2 inches away from the sugar.Broil method: Place the sugared toast slices under the oven broiler for 1 to 2 minutes, about 6 inches away from the heating element, watching closely to prevent burning.Pan method: Sprinkle the sugar directly onto the griddle or frying pan. Place the cooked toast onto the sugar and cook for 1 to 2 minutes until caramelized. Repeat on the other side, if desired.
2. Serve hot with your favorite toppings.