Preheat the oven to 350°F (175°C). Generously butter a baking dish so the bread won’t stick.

Slice the French bread into thick slices, about 1 to 1 1/2 inches, and arrange them neatly in the dish so they sit snugly but not overcrowded.

In a bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until smooth and well combined.

Pour the custard over the bread, pressing gently on the slices so each piece absorbs the mixture and the liquid reaches the bottom.

Cover the dish with plastic wrap and chill in the refrigerator for at least 30 minutes, or overnight for deeper flavor and a more custardy interior.

When ready to bake, remove the plastic wrap and sprinkle the brown sugar evenly over the top to create the caramelized layer.

Bake for 30 to 40 minutes, until the top is golden and the center is set but still slightly soft — a knife inserted in the middle should come out mostly clean.

Serve warm. For a professional brûlée finish, lightly torch the brown sugar until it bubbles and hardens into a glassy crust. If you don’t have a torch, place the dish under a preheated broiler for 1 to 2 minutes, watching closely so it doesn’t burn.