Slice the brioche loaf into thick, 1.5-inch slices to ensure a soft, custard-like center that won't fall apart.

In a large, wide mixing bowl, whisk together the eggs, heavy cream, whole milk, 1/4 cup sugar, vanilla extract, and salt until the mixture is completely smooth.

Preheat a large non-stick skillet or griddle over medium-low heat and melt one tablespoon of butter.

Dip each slice of bread into the custard mixture, allowing it to soak for about 15-20 seconds per side so the liquid penetrates deep into the bread.

Place the soaked bread slices in the hot skillet, being careful not to overcrowd the pan. You may need to work in batches.

Cook for 3-4 minutes on the first side until golden brown, then flip and cook for another 3-4 minutes until the center is set.

Remove the french toast from the pan and place on a serving plate. Immediately sprinkle a generous, even layer of the remaining granulated sugar over the top of each slice.

Use a kitchen torch to melt the sugar until it bubbles, turns amber, and hardens into a crispy shell. If you do not have a torch, place the sugared toast under a broiler on high for 1-2 minutes, watching very closely to prevent burning.

Serve immediately while the sugar crust is still crunchy, topped with fresh berries.