01 -
Melt the butter in a saucepan over medium heat until foaming but not browned. Add brown sugar and corn syrup, whisking until completely smooth and slightly thickened, about 3–4 minutes. Pour immediately into a greased 23×33 cm baking dish, tilting to distribute in an even layer.
02 -
Arrange the bread slices in a single, slightly overlapping layer over the caramel base. Press down gently to ensure maximum contact.
03 -
Whisk eggs vigorously until frothy. Gradually whisk in half-and-half, then stir in vanilla extract, cinnamon, and salt until fully combined and smooth.
04 -
Slowly pour the custard over the arranged bread, ensuring all pieces are saturated. Press the bread lightly to aid absorption. Cover tightly with plastic wrap and refrigerate overnight or at least 8 hours.
05 -
Remove from the refrigerator 30 minutes before baking. Preheat oven to 175°C. Bake uncovered for 35–40 minutes until the top is golden and the center is just set but slightly jiggly.
06 -
Sprinkle granulated sugar evenly over the surface. Using a kitchen torch, melt the sugar in sweeping motions until bubbling and deeply amber. Alternatively, use the broiler; monitor closely to prevent burning.
07 -
Let rest for 5–10 minutes to allow the caramel to set. Portion and invert onto plates to showcase the caramelized base. Garnish with optional toppings such as berries, whipped cream, or a drizzle of maple syrup.