Toast the brioche slices in a thin layer of olive oil over medium heat until golden and crisp, adding a subtle, savory note to the French toast. (truly this step how we make it "perfect")

In a large mixing bowl, whisk together 3 large eggs, 3/4 cup (180ml) buttermilk, 1/2 cup (120ml) heavy cream, 2 tablespoons (25g) brown sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined.

Dip each slice of brioche bread into the batter, DO NOT LET IT SOAK! The bread will absorb it and we don't want it soggy.

Heat a large skillet or non-stick frying pan over medium heat. Add 1 tablespoon of butter or oil and let it melt, evenly coating the pan.

Place the soaked bread slices onto the skillet. Cook for 2–3 minutes per side, or until golden brown and slightly crispy around the edges. Add more butter or oil as needed for subsequent batches.

Remove the French toast from the pan and serve warm. Top with your favorite additions, such as powdered sugar, maple syrup, fresh fruit, or whipped cream.