Prepare the Bread and Coating: Start by cutting your loaf of brioche into uniform 2.5cm (1-inch) cubes. In a shallow dish or a pie plate, mix together the 100g of caster sugar and 2 tsp of ground cinnamon for the coating. Set this aside.

Make the Custard: In a medium-sized mixing bowl, whisk together the 2 large eggs, 120ml whole milk, 60ml double cream, 2 tsp vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt until everything is thoroughly combined and smooth. The science behind a good custard is fascinating; it's all about getting the right ratio of eggs to dairy for a rich but not scrambled texture. You can read more about it in this excellent guide to French toast science.

Soak the Bread: Pour the custard mixture into another shallow dish. Working with a few bread cubes at a time, dip each one into the custard, letting it soak for about 15-20 seconds on each side. You want it to absorb the liquid but not become completely saturated and fall apart.

Coat in Cinnamon Sugar: Immediately transfer the soaked bread cubes to the cinnamon-sugar mixture. Gently toss them until they are evenly and generously coated on all sides. Place the coated cubes on a wire rack or a large plate while you repeat the process with the remaining bread.

Fry the Bites: Place a large, non-stick frying pan or skillet over a medium heat. Add about 1 tablespoon of butter and let it melt until it’s foaming. I find that keeping the heat at a steady medium is crucial to avoid burning the sugar.

Cook in Batches: Carefully place a single layer of the coated bread cubes into the hot pan, ensuring you don't overcrowd it. Fry for 1-2 minutes on each side, until they are deep golden brown and crispy all over. Use tongs to turn them. Transfer the cooked bites to a plate lined with kitchen paper.

Continue Cooking: Wipe out the pan with kitchen paper, add fresh butter, and repeat the frying process with the remaining bites until they are all cooked.

Prepare the Icing: While the last batch is frying, make the icing. In a small bowl, beat the softened cream cheese until smooth. Sift in the icing sugar and mix until combined. Add the 1 tbsp of milk and 1/2 tsp of vanilla extract, and stir until you have a smooth, drizzly consistency. If it's too thick, add a tiny splash more milk.

Serve Immediately: Pile the warm French toast bites onto a platter or into individual bowls. Drizzle generously with the cream cheese icing and serve straight away.