Prepare the Custard Mixture: In a shallow dish or a pie plate wide enough to fit a slice of bread, crack the 4 large eggs. Add the 2 tablespoons of caster sugar and the pinch of salt. Whisk vigorously until the yolks and whites are completely combined and the mixture is slightly pale and frothy.

Add Liquids and Spices: Pour in the 120ml of whole milk, 60ml of double cream, and 1 teaspoon of vanilla extract. Sprinkle in the 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Whisk everything together until the custard is smooth and homogenous. Let it sit for 5 minutes for the flavours to meld.

Soak the Bread: Working one slice at a time, place a piece of bread into 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 floppy. What works best for me is to gently press down on the slice to encourage absorption. Lift it out of the custard and let any excess drip off.

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. Swirl it around to coat the bottom of the pan.

Cook the French Toast: Carefully place 2 or 3 soaked slices of bread into the hot pan, ensuring you don't overcrowd it. Cook for 2-4 minutes on the first side, until the bottom is a deep golden brown and beautifully caramelised. You can peek by lifting a corner with a spatula.

Flip and Finish: Flip the slices over and cook for another 2-3 minutes on the second side until it matches the first. The centre should be cooked through and feel slightly springy to the touch.

Keep Warm: As each batch is cooked, transfer the French toast to a wire rack set over a baking sheet and place it in a low oven (around 100°C) to keep warm while you cook the remaining slices. Add more butter to the pan for each new batch.

Serve Immediately: Serve the warm French toast dusted with icing sugar, drizzled with maple syrup, and topped with fresh berries.