Prepare the Custard: In a wide, shallow dish (a brownie tin or lasagne dish works well), whisk together the eggs, milk, double cream, caster sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is completely smooth and slightly frothy.

Preheat the Griddle: Fire up your Blackstone griddle and set it to a medium-low heat. You're aiming for a surface temperature of around 175°C (350°F). A griddle that's too hot will scorch the outside before the centre is cooked.

Soak the Bread: Working one slice at a time, place the brioche into the custard mixture. Let it soak for about 30-45 seconds on each side. I find this is the sweet spot. You want the bread to be saturated but not so delicate that it falls apart when you lift it. Place the soaked slices on a wire rack or baking tray as you go.

Butter the Griddle: Once the griddle is up to temperature, add about half of the butter. Spread it across the surface with your spatula until it's melted and sizzling gently.

Cook the First Side: Carefully place the soaked brioche slices onto the hot, buttered griddle, leaving a little space between each one. Let them cook for 3-4 minutes, or until the underside is a deep golden brown and has formed a beautiful crust. Don't be tempted to press down on them.

Flip and Finish: Add the remaining butter to the griddle in any open spaces. Using a wide spatula, carefully flip each slice of French toast. Cook for another 3-4 minutes on the second side until it’s equally golden and the centre feels slightly firm to the touch.

Serve Immediately: Remove the French toast from the griddle and serve straight away with your favourite toppings.