Prep. time: 10 minutes
Cooking time: 10 minutes

 A brunch idea from Jean-Luc Rabanel

1.  Combine the eggs with the cream and 20 g of the brown sugar. Dip the slices of brioche into the mixture. Cook in butter in a frying pan for 2 minutes on each side; set aside.
2. Sauté the mirabelle halves in a little butter with the remaining brown sugar. Heat the eau-de-vie and flambé the mirabelles.
3. Place the mirabelles on the French toast, accompanied by a scoop of vanilla ice cream.