Prepare the Bread: Take your brioche loaf and slice it into thick slices, about 2.5cm (1 inch) thick. Then, cut these slices into cubes of a similar size. Place all the bread pieces in a large, shallow dish.

Make the Custard: In a medium bowl, whisk together the eggs, milk, double cream, caster sugar, ground cinnamon, vanilla extract, and salt. Whisk vigorously until the mixture is smooth, pale, and well combined.

Soak the Bread: Pour the egg mixture evenly over the bread cubes in the shallow dish. Gently toss the pieces with your hands or a soft spatula to ensure they are all lightly coated. Let them sit for 2-3 minutes, but no longer. You want them to absorb some custard, not become completely saturated.

Rest the Pieces: I find that this small step makes a huge difference. Carefully transfer the soaked bread pieces to a wire rack set over a baking tray. Let them rest for just 2-3 minutes. This allows any excess custard to drip away, which helps create a much crispier finish when frying.

Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the butter and let it melt and foam.

Fry the French Toast Pieces: Working in batches, carefully place a single layer of the bread cubes into the hot pan. Don't overcrowd it. Cook for about 2-3 minutes per side, turning them gently until all sides are a deep golden brown and beautifully crisp. What works best for me is using a pair of kitchen tongs to turn each piece individually.

Keep Warm: As each batch is cooked, transfer the finished French Toast Pieces to a plate lined with kitchen paper or a clean wire rack. You can keep them warm in a low oven (around 100°C) while you cook the remaining batches, adding more butter to the pan as needed.

Serve Immediately: Once all the pieces are cooked, pile them into a serving bowl. Dust generously with icing sugar, add a handful of fresh berries, and finish with a liberal drizzle of warm maple syrup. Serve straight away.