In a bowl whisk the eggs and milk, dip the brioche into the egg mix and allow to rest in the liquid for 30 seconds. Turn over and repeat on the other side.
Heat a pan and add the butter followed by the dipped brioche; cook on medium heat for around two minutes until golden brown. Turn over and repeat on the other side.
Mix the sugar and cinnamon and place onto a plate. Dip the hot brioche into the sugar and turn over to repeat on the other side.
Serve on a plate, add a large spoon of the peach and vanilla bean jam and a spoon of pure cream and some fresh raspberries. Heaven!