In a large bowl, combine the milk, cream, granulated sugar, egg yolks, cinnamon, and vanilla.

Whisk vigorously until the yolks are fully incorporated and the sugar has completely dissolved.

Set this mixture aside.

Take your brioche loaf and trim off the outer crusts.

Slice the bread into very thick portions (approximately 1.5 to 2 inches thick).

You want them thick so they can soak up the liquid without falling apart.

Place the brioche slices into the custard mixture.

Flip them several times to ensure the liquid penetrates deep into the center of the bread.

Let them soak for a minute or two while you heat the pan.

Heat a large frying pan over medium-low heat and melt a generous knob of butter.

Take the soaked bread and press all sides (including the edges) into a plate of brown sugar.

Place the bread in the pan.

Fry slowly, flipping occasionally, until every side has a deep, golden-brown caramelized crust.

Remove from the pan and set on a plate.

Heat a small amount of oil in a saucepan.

Break the dry spaghetti strands in half and fry them for a few seconds until they turn golden brown.

Remove immediately and drain on a paper towel.

Place the caramelized toast in the center of the plate.

Top with a large scoop of vanilla ice cream.

Gently press the fried spaghetti into the ice cream for height and texture.

Dust the entire plate with powdered sugar.

Drizzle generously with caramel sauce.

Finish by decorating with fresh strawberries and blueberries.