2) Slice the challah or brioche into 2cm thick slices and soak as many slices as possible in the egg mixture for 5 minutes, turning once.
3) Heat 1 tbsp butter and 1 tbsp oil in a very large saute pan over a medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven.
4) Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserve and/or icing sugar.