In a large mixing bowl, whisk together the eggs, whole milk (or half-and-half), 2 tablespoons of granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined and slightly frothy. Pour the mixture into a shallow dish or baking pan large enough to fit a slice of bread.

Heat the unsalted butter in a large non-stick skillet or on a griddle over medium heat until melted and lightly sizzling.

Dip each slice of brioche or challah bread into the egg batter, allowing it to soak for about 20-30 seconds per side. Ensure the bread is fully saturated but not soggy.

Carefully place the soaked bread slices into the heated skillet, making sure not to overcrowd the pan. Cook for 2-4 minutes per side, or until golden brown and cooked through.

Transfer the cooked French toast slices to a plate. Repeat with any remaining slices, adding more butter to the pan if needed.

Once all French toast slices are cooked, lay them out on a heat-safe surface or a baking sheet. Sprinkle 1 tablespoon of granulated sugar evenly over the top surface of each slice.

Using a brûlée torch, carefully caramelize the sugar on each slice. Hold the torch a few inches away and move it in a circular motion until the sugar melts, bubbles, and turns a rich amber color. Be careful not to burn it.

Serve the Crème Brûlée French Toast immediately while the topping is still warm and crisp. Garnish with powdered sugar, fresh berries, or a drizzle of maple syrup, if desired. Enjoy!