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In a large bowl, whisk together the eggs, sugar and cane sugar. Pour in the milk and cream.
Cut the bread or brioche into about 6 thick slices of about 2-3cm (an inch) per slice.
Soak each slice in the liquid for a few seconds (or more if the bread is quite dry) until completely soaked through the bread. Transfer each slice to a tray.
In a medium-hot non-stick frying pan, melt the butter until it starts to mousse a little.
Fry the slices in the butter until well toasted on each side. As the slices cook, the butter will also become toasted. Repeat until all the slices are used.