This week’s entry comes from Suzanne Goin’s Sunday Suppers at page 353.  This recipe turned out to be very good.  It calls for brioche bread which is buttery and eggy.  I added more butter and eggs as well as cream, chocolate, and cinnamon. I then baked it in the oven until the custard set.  After it cooled, I added sugar to the top and carmelized it with a blow torch.