Cut the Vendée brioche into slices. In a bowl, mix together the eggs, milk and sugar. Soak the brioche slices in this batter, then squeeze to remove the excess.
Melt the butter in a frying pan and cook the slices of brioche on both sides until brown. Let cool. Then flatten the slices with a rolling pin and cover with the strawberry, apricot and clementine-orange jam. Roll them up and serve.
Try flavouring the batter with some ground cinnamon or a bit of vanilla extract or vanilla sugar.