In a bowl, whisk the eggs, milk, sugar and cinnamon to combine well. Pour into a flat dish. Dip each side of the Briochettes into the mixture.
Melt the butter in a frying pan on low heat. Fry the Briochettes on each side, until it has browned and the egg is cooked.
Place on a serving plate, with the chopped raspberries and peaches, and drizzle with maple syrup.
Dont let the Briochettes soak too much of the egg mixture.
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