Preheat the oven to 275 degrees. Lay out a large baking sheet.
In a large bowl, whisk the half & half, egg yolks, sugar, vanilla, and salt together. Make sure the sugar is fully incorporated.
Use a serrated knife to slice the brioche loaf into 1 inch slices. (About 10 slices.)
Set a large skillet over medium heat. Add 1-2 tablespoons butter, depending on the size of the skillet.
Soak 2-3 pieces of brioche in the egg mixture for about 30-60 seconds, flipping to coat. The bread should soak just long enough to be fully saturated, without dissolving it.
Carefully move the soaked bread to the hot skillet. Fry the French Toast slices for 2-3 minutes per side, until golden brown. If they are cooking faster, lower the heat to medium-low, to make sure the inside is cooked through the middle.
Move the French Toast to the baking sheet and place in the oven to keep warm. (The longer it sits in the oven, the puffier it will become.)
Wipe the skillet out with a paper towel and add more butter to the skillet. (You only need to wipe the skillet if the butter residue looks dark.)
Repeat with the remaining slices of bread until all the French Toast is cooked. Place each batch in the oven to keep warm.
Serve warm with fresh berries, maple syrup, or your favorite toppings!
Perfect French Toast should be golden and crispy on the outside, and custard-like and pillowy in the center… But not raw.Placing the pieces of French Toast in the oven under low heat, puffs them up a little and keeps the pieces from getting soggy over time. If you are worried about the French Toast being undercooked in the center, the oven also slowly finishes the French Toast off, so to speak. Don’t skip the oven step!