Well Made by Kiley

Start off by making the french toast bites. Whisk the 2 eggs in a large bowl, then pour the milk and vanilla extract into the bowl and continue to whisk until well combined. 
Lightly grease a non-stick pan with butter and place over low-medium heat. Once hot, dip the bread cubes into the egg/milk mixture, and cook on each side until golden brown and crispy. Set aside.
Then, make the lemon custard filling. In a medium bowl, whisk together the egg yolks and sugar, then mix in the flour and set aside. 
In a medium saucepan, heat the milk and vanilla extract, and then pour into the egg yolk/sugar mixture and whisk immediately. 
Put the custard mixture back on the stove over low-medium heat and continuously stir until thickened and has a pudding-like consistency. Allow to cool slightly (~15 minutes)
In a small bowl, whip the heavy cream until stiff peaks form. Then, fold the whipped cream, lemon collagen peptides, and lemon juice into the custard mixture. Place in the fridge to slightly stiffen up (~15 minutes)
Make a hole in the top of the french toast bites.
Then, make the brûlée coating. Melt together the sugar and water over medium-high heat (do not stir as it will crystalize). Swirl occasionally until it reaches a dark amber color.
Dip the french toast bites into the brûlée coating. 
Then, pipe the lemon custard filling into the middle of the french toast bites.
Enjoy!