In a large bowl, add your eggs, honey, milk, vanilla and salt and mix well until the honey is no longer clumpy.
Next, slice up your brioche into 1 inch slices.
Now, preheat a large heavy bottom skillet or griddle on medium low heat. Remember, French Toast is cooked low and slow. Be patient!
Once it is pre-heated, add your butter and let it fully melt.
Now take a brioche slice and place into your custard mixture gently pressing down until it is completely submerged. Now take it out flip it over and submerge it again in the custard until you don't see any bubbles coming up (for about 2 seconds).
Lift your brioche slice out of the custard making sure to let the excess custard drip off and then place in your pan. Continue to add brioche into your pan until you can't add anymore (usually 3-4 slices depending on the size of your pan). Cook the brioche for about 4 minutes on the first side and then flip.
Cook for a remaining 3-4 minutes on the other side or until it is nice and golden in color.
Continue the steps above until all of the brioche is cooked. TIP: To keep your cooked brioche warm while you are cooking the remainder of the French toast, see notes above on how to keep it warm in the oven.
Once all of your French toast is cooked, add to a plate and while still hot drizzle a little honey over the French Toast to warm the honey.
Optional: top with your favorite toppings (butter, fresh berries, powdered sugar, ...)