Prepare the Custard: In a wide, shallow dish (a pie dish or baking tray works well), whisk together the 3 large eggs until the yolks and whites are fully combined. Add the 120ml milk, 60ml double cream, 1 tbsp caster sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, and the pinch of salt. Whisk everything thoroughly until smooth and slightly frothy.

Soak the Bread: Lay the slices of brioche in the custard mixture in a single layer. Let them soak for about 30-45 seconds on each 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 down gently with my fingertips to ensure it's soaking evenly. Remove the slices and let any excess drip off before placing them on a wire rack.

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 until it starts to foam. Swirl it around to coat the bottom of the pan.

Fry the First Batch: Carefully place 2-3 slices of the soaked bread into the hot pan, ensuring you don't overcrowd it. Cook for 2-3 minutes on the first side, until the bottom is a deep golden brown and beautifully crisp.

Flip and Finish: Using a spatula, flip the slices over and cook for another 2-3 minutes on the other side until it matches the first. The bread should feel slightly firm on the outside but still soft in the middle.

Keep Warm and Repeat: Transfer the cooked French toast to a plate and keep it warm in a low oven (around 100°C) while you cook the remaining batches. Add more butter to the pan for each new batch.

Serve Immediately: Once all the slices are cooked, serve them straight away. Stack them high on plates, drizzle generously with warm maple syrup, and top with fresh berries and a light dusting of icing sugar if you wish.