For the sauce, melt the sugar with vanilla pod in a frying pan over a high heat.
Once the sugar turns golden, add the brandy to the pan and letsimmer for 1-2 minutes.
Add the apricots and the cream to the pan, bring to the boil, then reduce the heat to simmer for 3-4 minutes.
For the French toast, beat the sugar and eggs together in a clean bowl. Then dip the brioche into the mixture, to coat well.
Heat a griddle pan until smoking. Add the brioche and griddle for 2-3 minutes on each side.
To serve, stack up the brioche onto a plate and drizzle with the sauce.
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