In a medium saucepan, combine heavy cream, whole milk, the seeds from the vanilla bean, and a pinch of salt. Heat until steaming, about 5-7 minutes.

In a large mixing bowl, whisk egg yolks and granulated sugar until pale and thick, about 2-3 minutes.

Slowly drizzle in the warm cream while whisking constantly. Return to saucepan and cook until thickened, about 5-7 minutes.

Transfer custard to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

Arrange slices of challah bread in a baking dish and pour chilled custard over. Let soak for 30 to 60 minutes.

Heat a skillet over medium heat and add butter. Cook soaked bread slices for 3-4 minutes on each side.

Transfer cooked French toast to a baking sheet and keep warm in preheated oven at 200°F while finishing cooking remaining slices.

Sprinkle granulated sugar over each slice and caramelize using a kitchen torch or under a broiler for 1-2 minutes.

Garnish with fresh berries, powdered sugar, and maple syrup before serving.