Instructions

• Preheat the oven to 275°F. Place a large baking sheet in the oven or set it aside to use for keeping the cooked French toast warm.
• In a large bowl, whisk together 3 cups half & half, 5 egg yolks, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 2 pinches salt until the sugar is fully dissolved.
• Use a serrated knife to slice the 1 loaf brioche (unsliced) into about 1-inch-thick slices.
• Heat a large skillet over medium heat. Add 1–2 tablespoons of the 6 tablespoons butter to the skillet and let it melt, coating the pan.
• Working in batches of 2–3 slices (so you do not overcrowd the skillet), soak each brioche slice in the custard for about 30–60 seconds, flipping once so both sides are fully saturated but the bread does not fall apart.
• Carefully transfer the soaked slices to the hot skillet and cook 2–3 minutes per side, until golden brown and cooked through. If they are browning too quickly, reduce the heat to medium-low.
• Move cooked slices to the baking sheet and place in the oven to keep warm; they may puff slightly the longer they rest.
• Wipe the skillet with a paper towel if the butter residue looks dark, then add more butter from the remaining 6 tablespoons as needed and continue cooking remaining batches, placing each finished batch on the baking sheet in the oven.
• When all slices are cooked, serve warm with any of the possible toppings: toasted almonds, fresh berries, powdered sugar, maple syrup, caramel sauce, or chocolate shavings.