Prepare the Custard: In a wide, shallow bowl, vigorously whisk together the eggs, whole milk, double cream, golden caster sugar, vanilla bean paste, cinnamon, nutmeg, and salt until completely smooth and homogenous. You should see no streaks of egg white. The mixture will feel silky and smell fragrantly of warm spices.

Soak the Bread: Place a slice of bread into the custard and let it sit for about 20 seconds per side. The bread will feel heavy and look completely saturated but should not be falling apart. Gently lift it, letting any excess custard drip back into the bowl. The surface should look uniformly wet and slightly puffy.

Rest the Soaked Bread: This is a crucial, quiet moment. Place the soaked slices on a wire rack set over a baking tray for 2-3 minutes. This allows the custard to fully penetrate the bread’s centre and helps the exterior set evenly when it hits the pan. You’ll see the bread plump up slightly.

Heat the Pan: Place a large frying pan or skillet over a medium heat. Add the butter and neutral oil. Swirl the pan until the butter has melted, is foaming gently, and smells nutty. You want a steady, gentle sizzle—not a furious splatter. The oil prevents the butter from burning.

Cook the First Side: Carefully lay the soaked bread slices into the hot pan, leaving a little space between each one. You should hear a satisfying, gentle hiss. Cook for 2-3 minutes, or until the underside is a deep, burnished gold. Peek underneath with a spatula; the colour should be even and caramelised.

Flip and Finish: Flip the French toast using a thin spatula. Cook for another 2-3 minutes. The second side should also be golden brown, and the bread will feel slightly firm and springy to the touch. The kitchen will be filled with the rich scent of toasted butter and custard.

Keep Warm: Transfer the finished slices to a wire rack in a low oven (about 110°C) to keep warm while you cook the remaining batches. This keeps the crust crisp, unlike a plate which traps steam and makes it soggy.

Serve Immediately: Pile the warm French toast onto plates. Dust with icing sugar, drizzle generously with maple syrup, and add a spoonful of berries and a dollop of clotted cream. The contrast of warm, soft bread and cool cream is divine.