Put the milk in a deep pot (this is important to dip the bread inside in step 3).
For each 150ml of milk, put an egg inside — I recommend using farm brown eggs instead of white ones. Now stir using a fork until the liquid became smooth and homogeneous.
Cut your brioche into slices approximately two fingers thick and dip inside the cream. Now: it is important to let your brioche rest in the liquid to absorbs it. I usually leave it for 10-20 minutes and turn the slices (with patient and love) a few times so that both sides are soggy!
Melt the butter in a pan, place your slices of bread inside and cook on both sides. Tip: low heat is best to control; don't let the butter burn; and brown the brioche as much as possible.
Put the cooked brioche on a plate, sprinkle some fine ground cinnamon on top and finish with a lot of honey. Have a nice good day!