Brioche perdue
 
For serving:
A thick slice of brioche 2.5 cm wide
1 egg
25cl milk
2 tablespoons sugar
 
Make stale brioche day.
Soak the slice of 2 minutes each side in the milk, beaten egg and sugar.
Cook over high heat in a greased pan.
 
Serve with a scoop of vanilla ice cream and hot caramel.