Remove the brioche crust and cut in half if necessary. For the vanilla milk, whisk the milk with the egg and a pinch of vanilla sugar. Marinate the apricot wedges with lemon juice, a little powdered sugar and apricot jam. Heat butter and oil in a pan, dip brioche in vanilla milk and fry in hot fat until brown on both sides. Lift out, pat dry with paper towels and arrange on plates. Spread the marinated apricots on top. Garnish as desired with berries, vanilla ice cream, mint and powdered sugar.
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