In a mixing bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and salt until well combined.

Let the custard mixture sit for about 10 minutes to allow the flavors to meld.

Place the brioche slices in a baking dish and pour the custard mixture over the bread, ensuring each slice is well soaked.

Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.

Preheat the oven to 350°F (175°C).

Bake the soaked bread in the preheated oven for 25-30 minutes, or until the top is golden and the custard is set.

Remove the French toast from the oven and let it cool slightly.

Sprinkle the granulated sugar evenly over the top of the baked French toast.

Using a blow torch, caramelize the sugar until it forms a crispy, golden crust.

Slice the French toast and serve immediately, optionally garnished with fresh berries or whipped cream.