Make the Blueberry Compote: In a small saucepan, combine the blueberries, 2 tablespoons of caster sugar, lemon juice, and water. Place over a medium heat and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the berries begin to burst and the sauce has thickened slightly. Remove from the heat and set aside.

Prepare the Custard Mixture: In a wide, shallow dish (a pie dish or large bowl works well), whisk together the eggs, double cream, whole milk, vanilla extract, cinnamon, and 1 tablespoon of caster sugar. Whisk until everything is smoothly combined and slightly frothy.

Soak the Brioche: Take one slice of brioche at a time and lay it in the custard mixture. Let it soak for about 20-30 seconds per side. You want the bread to absorb the liquid but not become completely saturated and fall apart. What works best for me is to press it down gently to ensure it soaks evenly. Place the soaked slices on a wire rack or a large plate.

Melt the Butter: Place a large, non-stick frying pan or skillet over a medium-low heat. Add a generous knob of butter (about a quarter of the total amount) and let it melt until it's foaming gently.

Fry the French Toast: Carefully place two or three slices of the soaked brioche into the hot pan, ensuring you don't overcrowd it. Cook for 3-4 minutes per side, until the surface is a deep golden brown and beautifully caramelised. The centre should feel slightly puffed and cooked through. I find that keeping the heat on the lower side is crucial to prevent the outside from burning before the custard inside has set.

Keep Warm and Repeat: Transfer the cooked French toast to a wire rack set over a baking sheet and keep it warm in a low oven (around 100°C) while you cook the remaining batches, adding more butter to the pan as needed.

Serve Immediately: To serve, arrange two slices of the warm French toast on each plate. Spoon a generous amount of the warm blueberry compote over the top. Finish with a dusting of icing sugar, a dollop of cream, or a drizzle of maple syrup, if you like.