If your brioche rolls are stale, then move to step 2. If they are fresh, gently toast them in the oven for 2-3 minutes.
Preheat oven to 150 degrees Celsius(300 degrees Fahrenheit) for a fan-forced oven. Preheat 170 degrees celsius for conventional oven.
Whisk the eggs, sugar, vanilla and cream until the sugar has dissolved.
Cut the brioche rolls in half, laying them flat onto a 10×10 inch baking pan/brownie tin. Pour over cream-egg mixture.
Cover, then soak for an hour in the fridge, or overnight if you wish.
Cover with foil, then place in a water bath. The water should reach about halfway of the tin.
Bake for approximately 1 hour.
When it has finished baking, if you intend on not having leftovers and serving the day it is made, you can place it under the grill for 2-3 minutes for a crispy, crunchy top. If you will have leftovers, skip this step.
Enjoy, and serve with ice cream, syrup, custard, fruit, or whipped cream!