Add ¾ cup heavy whipping cream and 1 dash salt to a medium saucepan. Heat until it starts to steam, but do not let it boil.

Meanwhile, whisk 3 large egg yolks and ¼ cup granulated sugar together in a medium bowl until pale and thick, about 2-3 minutes by hand or 30 seconds with a hand mixer.

Remove the heavy whipping cream from the heat and slowly drizzle it into the eggs while whisking. Once combined, return the mixture to the saucepan.

Cook over medium heat while whisking constantly until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, and set aside.

Preheat a griddle or large skillet to medium heat.

In a medium bowl or shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract. Briefly soak each slice of brioche bread on both sides in the egg mixture.

Add 3 tablespoons butter to the griddle. Add the soaked slices to the hot griddle and cook for a couple of minutes, flipping only once, until golden brown on each side.

Brulee the French toast by adding a thin layer of ⅓ cup granulated sugar to the top of each slice. Use a hand torch to melt the sugar until caramel colored and bubbly.

Serve the French toast immediately with the warm crème anglaise poured over the top.