Cut the rest of the brioche into 1 inch cubes and lay next to the slices. Make the what to make with brioche bread by whisking eggs and yolks, half-and-half, milk, granulated sugar, and vanilla. Lay the toasted bread slices on the bottom of an ungreased 9×13 pan.
Pour the custard evenly on top and press gently to soak all pieces. Then, place the 9×13 in a larger jellyroll pan and cover top tightly with nonstick foil, tenting the center a bit. Cut some holes for steam to release. Pour in one inch boiling water to create a water bath. Bake 45 minutes, then remove foil and bake uncovered for an additional 50 mins.
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