This version uses homemade challah dipped in crème brûlée custard, then baked and finished with a vanilla cream sauce. The structure is richer than standard French toast, with a custardy center and a more brûléed, dessert-like profile. Expect a soft, decadent middle under a lightly set top, with enough sweetness to read as brunch and pastry in one plate. The dish shows up on the menu in a way that signals it is one of the restaurant's defining breakfast items.