1. Start by whisking together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a large mixing bowl. This custard base is where the magic happens—take a moment to enjoy the sweet aroma of vanilla as you stir.
2. Pour the custard into a shallow dish wide enough to lay your bread slices flat. Let the bread soak for about 3 to 5 minutes on each side, allowing it to absorb the creamy mixture without falling apart. I learned from Mama Lu that patience here is key—too short, and it’s dry; too long, and it turns to mush.
3. Heat a large skillet or griddle over medium heat and melt a generous pat of butter or brush with oil. When the pan is hot and the butter starts to foam, add the soaked bread slices carefully.
4. Cook each side for about 3 to 4 minutes, or until golden brown and slightly crispy. You want that beautiful crust that contrasts with the custardy inside. Flip gently—remember, these slices are tender and deserve a gentle touch.
5. Once all slices are cooked, transfer them to a baking sheet. Sprinkle each piece evenly with a thin layer of granulated sugar—this is the crème brûlée moment.
6. Using a kitchen torch, carefully caramelize the sugar until golden brown and crisp. If you don’t have a torch, place the baking sheet under the broiler for 1 to 2 minutes, watching closely to prevent burning. This step brings that signature crackly top that makes this dish so irresistible.
7. Serve immediately for the best contrast between warm custard and crisp caramel.

One time in Portland, I whipped this up for a brunch with friends who were new to Southern comfort food. Their eyes lit up with the first crack of the caramelized sugar—reminded me so much of those mornings on the porch with Mama Lu, sharing stories over a meal that felt like a warm embrace.