Cut the brioche and form rectangles. Mix the milk, the cream and the eggs. Heat it at 80°C. Strain it. Sink the brioche in the mix and fry in a frying pan with some butter and sugar. Serve with a side of vanilla or milk gelato.
THE CHEF'S ADVICE
Brioche will better absorb the milk if it dries during 24-48 hours after cutting it into rectangles.
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