Dip the brioche in the milk. Put the sugar in a pan with 4 tablespoons of water and cook gently until the sugar has dissolved and you have golden caramel. Add the vanilla strips.
Heat the frying pan and a little of the caramel. Add the brioche and cook lightly on each side. Add the nuts and sultanas to the pan. Stir to coat.
To serve: place a slice of brioche in each of 4 serving dishes, pour on the rest of the caramel sauce and decorate with sultanas. Add a scoop of vanilla ice cream and with a strip of vanilla.
