In a large bowl, whisk together eggs, heavy cream, whole milk, vanilla extract, and ground cinnamon until smooth and frothy.

Slice the brioche into thick pieces and arrange them in a greased baking dish. Pour the custard mixture over the brioche and let it sit for at least 30 minutes.

Preheat the oven to 350°F (180°C) and grease a baking dish.

Bake the French toast for 30-35 minutes until puffed and golden.

Sprinkle granulated sugar over the baked French toast and caramelize it with a kitchen torch until golden brown.

Allow the caramelized sugar to set, then slice and serve warm with garnishes.