Stir together the milk and vanilla in a shallow dish, and soak the bread slices in it for about 5 minutes, turning once so that they absorb the milk evenly. Beat the egg with the sugar and pour onto a plate. Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side.
At the last minute, sprinkle the tops with a little extra sugar, and “broil” with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles, and turns golden).
Divide the breads among serving plates. Serve hot with a scoop of vanilla ice-cream and a dribbling of fresh, ripe cherries and blackberries which has been sautéed in butter and sugar and possibly flamed.