In a large mixing bowl, whisk together the eggs, heavy cream, milk, 2 tablespoons of granulated sugar, vanilla extract (or paste), and a pinch of salt until well combined and smooth.

Pour the custard mixture into a shallow dish or baking pan. Place the bread slices into the custard, allowing them to soak for at least 5 minutes per side, ensuring they are fully saturated but not soggy. For thicker bread, you may need to soak for up to 10 minutes per side.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and let it melt. Once melted, place 2 slices of the soaked bread in the skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining butter and bread slices. If cooking in batches, keep cooked French toast warm on a baking sheet in a low oven (around 200°F/95°C).

Once all French toast slices are cooked, place them on individual heat-safe serving plates or back on the baking sheet. Sprinkle approximately 1/2 to 1 tablespoon of granulated sugar evenly over the top of each slice.

Using a kitchen torch, carefully caramelize the sugar on each slice. Move the flame slowly and evenly over the sugar until it melts, bubbles, and turns a rich amber color, forming a hard, glassy crust. Be careful not to burn the toast or the sugar.

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