Begin by cutting your brioche or challah bread into thick slices, about 1-inch thick.

In a large mixing bowl, whisk together the eggs, heavy cream, milk, vanilla extract, 1/4 cup sugar, and salt until fully combined.

Arrange the bread slices in a baking dish and pour the custard mixture over them, making sure all slices are well coated.

For ultimate flavor, let it soak for at least 30 minutes, or overnight if planning ahead.

Preheat your oven to 375°F (190°C) while your bread soaks.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and continue baking for another 10-15 minutes, until the top is golden brown and the custard is set.

Sprinkle the remaining 1/2 cup of sugar evenly over the top of the baked French toast.

Using a kitchen torch, carefully caramelize the sugar until it bubbles and forms a crunchy layer. Alternatively, broil it in the oven for a few minutes but watch closely.

Allow it to cool slightly, then cut into squares and serve warm, topped with fresh berries and a dusting of powdered sugar if desired.