[usr 2]
Open the vanilla pod and scrape out the seeds, put it in the milk with 80 g of sugar, bring to the boil; let steep and cool.
Cut the brioche into fairly thick slices. Beat the eggs into an omelette with 20 g of sugar. Quickly dip each slice of brioche into the cooled milk, so that it doesn't fall apart, then dip it into the beaten eggs.
Heat the butter in a large nonstick skillet and brown all the slices of brioche on each side; they must be golden brown.
Arrange them on a dish and dust them with icing sugar and cinnamon.
Decorate with seasonal strawberries or rhubarb or even a quenelle of vanilla ice cream.
