How to Make It
Make the egg wash. Combine the eggs, half & half, cinnamon, and vanilla extract into a bowl and mix until well blended.
Make the Bavarian cream. Mix sugar, flour, and salt into a medium saucepan and whisk. Add milk in gradually and mix well.
Whisk egg yolks in a separate bowl. Add to the pan and mix until well combined.
Bring it to a boil over medium-high heat and stir constantly until the mixture is thick as pudding. Remove from the heat.
Add butter and vanilla to the pan and stir until mixed and butter is melted. Place the custard mixture in the fridge and let cool.
In a separate bowl, whip a half cup of heavy whipping cream until it forms soft peaks. Fold the whipping cream into the custard mix.
Make the toast. Preheat griddle to 350°F.
Add a bit of butter to a small pan over medium heat.
Dip both sides of challah bread into the egg wash, shaking off excess.
Once the butter has melted, cook each side of the challah until golden brown, approximately 3 minutes on each side. Remove from the pan.
Slice two pieces of French toast diagonally and shingle on plate. Slather the Bavarian Cream between each slice of bread. Garnish with fresh strawberries, or whatever fruits are in season, and sprinkle with powdered sugar.
Make the brulee topping. After French toast is browned on both sides, sprinkle sugar on one side of the toast. With a torch, brulee the sugar until golden brown. (If a brulee torch is not available, place under preheated broiler, sugar side up, until sugar is golden brown and caramelized.)