In a large bowl, whisk the eggs, milk, sugar and vanilla until smooth.
Transfer to a shallow baking tray and add the slices of brioche in a single layer. Soak for 5 minutes, turning the slices over halfway through.
Meanwhile add a tablespoon of butter to a large frypan over medium heat. Once the butter has melted and is bubbly, and one slice of the coated brioche. Cook 2-3 minutes each side until browned. Repeat with the remaining slices.
To prepare the salted caramel sauce, add the sugar to a saucepan over medium heat and stir constantly until it has melted and just started to brown.
Remove from heat and immediately add the butter, continuing to stir until the butter has melted.
Return to heat and slowly add the cream, stirring. Stop stirring and allow to boil for a minute or so, then stir in the salt. Remove from heat and allow to cool slightly – it will thicken as it cools.
To serve, stack 2 slices of brioche, top with scoops of Connoisseur Murray River Salted Caramel & Hazelnut 1L, chopped roasted hazelnuts and a drizzle of salted caramel.