In a shallow 9-inch square dish, whisk together the eggs, half-and-half, and vanilla.

Heat a griddle over medium heat. Add about 2 tbsp of the oil to the griddle and heat until simmering. Be careful to not let the oil burn. Dip both sides the brioche slices in the egg mixture until well coated.

Add the dipped brioche slices to the griddle and cook for 2 to 3 minutes on each side, until browned and cooked through. If you are cooking for a large crowd (like me), you can cook the French toast in batches and keep it warm in the oven on a baking sheet. Add more oil as needed for each batch.

Serve hot with a light dusting of confectioners' sugar, chocolate chips and top with butter. Try strawberries, whipped cream and strawberry syrup as your topping.