In a medium bowl, whisk together whole milk, heavy cream, eggs, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract and a pinch of salt until smooth and slightly frothy.

Arrange the 8 slices of stale brioche or French bread on a baking sheet. If slices are very fresh, toast lightly for 3–4 minutes per side to dry slightly so they absorb custard without falling apart.

Working in batches if needed, place each slice in the custard mixture and allow to soak 20–30 seconds per side until saturated but not falling apart. Transfer soaked slices to a wire rack for 1–2 minutes to let excess drip off.

Creamy center (optional filling)

While breads soak, make the filling by beating the softened cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth and spreadable.

If you want a filled rabanada, spread about 1 tablespoon of the cream cheese mixture on the bottom half of a soaked slice, then top with another soaked slice to make a sandwich. Gently press edges so filling is enclosed; be careful not to squeeze out custard.

Coating and frying

In a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon; set aside.

In a large nonstick or cast-iron skillet, heat 2 tablespoons unsalted butter and 1/4 cup vegetable oil over medium heat until butter foams and the fat is shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer).

Add soaked (and optionally filled) bread slices to the pan in a single layer, working in batches to avoid crowding. Fry until deep golden brown, about 2–3 minutes per side, flipping gently with a spatula. Adjust heat as needed to prevent burning while ensuring interior is warmed through.

Transfer fried slices to a paper towel-lined plate for a minute to absorb excess oil, then while still warm toss each slice in the cinnamon-sugar mixture until evenly coated. Place coated rabanadas on a serving platter and keep warm in a low oven (200°F / 95°C) if making multiple batches.

Caramel sauce

Make caramel just before serving: in a medium heavy-bottomed saucepan over medium heat, add 1/2 cup granulated sugar and gently swirl the pan (do not stir) until the sugar melts and turns an amber color, about 6–8 minutes. Watch carefully to avoid burning.

As soon as sugar reaches amber, carefully add the 2 tablespoons cubed butter and whisk until incorporated (mixture will bubble). Slowly pour in the warmed 1/4 cup heavy cream while whisking; continue to stir until smooth. Remove from heat and whisk in 1/2 teaspoon vanilla and 1/8 teaspoon salt. If sauce is very thick, warm briefly to loosen before serving.

To serve

Place 1 warm cinnamon-coated rabanada on each dessert plate. Add a scoop of vanilla ice cream beside or atop the warm bread. Drizzle 1–2 tablespoons of warm caramel sauce over the rabanada and ice cream.

Garnish with a mint leaf if desired and serve immediately so the contrast between warm bread, creamy center and cold ice cream is preserved.