In a mixing bowl, beat the egg with the milk using a fork until well combined.

Pour the brown sugar onto a plate.

On a cutting board, overlap two slices of brioche bread by about 3/4 inch (2 cm) along one edge. Press firmly at the seam to seal them together, making one large rectangle of brioche.
Roll out with a rolling pin, then spread 1 to 2 teaspoons of jam about 3/4 inch (2 cm) from the edge.
Roll up tightly over the jam, then continue rolling up the whole piece to form a cigar shape. Set aside.

Repeat with the remaining 10 slices of brioche and set aside.

Melt the butter in a skillet over low heat until it starts to foam.

Once you have 6 rolls, dip each one briefly in the egg-milk mixture (just a few seconds), then place them in the skillet with the melted butter. Increase the heat to medium and cook the rolls, turning, until golden brown on all sides.

Immediately roll the cooked rolls in the brown sugar as soon as they come out of the pan.

Serve warm.

Tip: 1) You can use all kinds of fillings—chopped fresh fruit, chocolate spread, chocolate bars, peanut butter, etc.

2) Try a savory version for appetizers, using herbed cream cheese and smoked salmon as the filling, and roll the finished rolls in seeds instead of sugar.

3) You can also use sandwich bread instead of brioche.