Prepare the Custard: In a wide, shallow dish (a pie dish or a brownie tin works well), whisk together the 4 large eggs until the yolks and whites are fully combined. Then, whisk in the 120ml milk, 60ml double cream, 2 tbsp caster sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and the pinch of salt until you have a smooth, uniform batter.

Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt and foam. You want the pan hot enough to sizzle, but not so hot that the butter burns instantly.

Soak the Bread: Take one slice of bread and lay it in the custard mixture. Let it soak for about 20-30 seconds per side. You want it to absorb the custard, but not become completely saturated. What works best for me is to press it down gently to help it soak evenly.

Cook the First Side: Carefully lift the soaked bread out of the custard, letting any excess drip off, and place it directly into the hot, buttery pan. Fry for 2-3 minutes, or until the underside is a deep golden brown and beautifully caramelised. Avoid the temptation to press down on it with your spatula.

Flip and Cook the Second Side: Flip the slice over and cook for another 2-3 minutes on the other side until it's equally golden and the centre feels cooked through and slightly springy to the touch.

Repeat the Process: Transfer the cooked French toast to a plate and keep it warm in a low oven (around 100°C) while you repeat the process with the remaining slices, adding more butter to the pan for each new batch.

Serve Immediately: Serve the hot breakfast toast straight away, dusted with a little icing sugar and drizzled generously with maple syrup and a handful of fresh berries.