Cut off the egg wash parts of the brioche. Toast the brioche in the oven till it is slightly golden.

Whisk the egg, milk, sugar, vanilla extract, cinnamon to make the french toast mixture.

To create a pocket for the filling inside of the brioche, use a chopstick or the end of an utensil to poke a small hole in the middle of the side of the brioche to the centre of the bread and move the chopstick around the bread. Be careful of avoiding poking holes on the side of the bread.

Fill a piping bag (or you can use a sandwich bag and cut a small incision at the corner of the bag) with your filling of choice. Use the piping bag to fill the brioche into the pocket that was created in the previous step.

Dip bread into the mixture, saturate on both sides. Leave for about 1 min on each side. If the bread seems to be not getting or getting too soggy, you can leave in the mixture for less or more time.

Preheat pan and cook for about 1 to 2 minutes on each side or until golden brown.

Serve with a sprinkle of cinnamon or icing sugar, drizzle of maple syrup, or fruits! I served mine with some blueberries, strawberries, caramelised bananas, and maple syrup.