Prepare the custard: In a shallow bowl, whisk together the eggs, whole milk, double cream, vanilla extract, caster sugar, cinnamon, and salt. Whisk until the mixture is smooth and pale yellow, with the sugar fully dissolved. You should smell the warm cinnamon and vanilla.

Heat the pan: Place a large frying pan or skillet over a medium heat. Add the unsalted butter and let it melt, swirling the pan so it coats the base evenly. The butter will sizzle gently at first, then settle into a quiet foam. When the foam subsides and the butter smells nutty, it's ready.

Soak the bread: Dip each slice of bread into the custard mixture, turning once so both sides are coated. Let the bread sit for about 15 seconds per side — you want it saturated but not falling apart. The bread will feel heavy and slightly soft to the touch.

Fry the French toast: Place 2 or 3 slices of soaked bread into the hot pan, leaving space between each piece. You should hear a satisfying sizzle as they hit the butter. Cook for 2–3 minutes, until the underside is a deep golden brown and the edges look crisp. Flip carefully with a spatula and cook for another 2 minutes on the second side. The finished toast should be golden all over, with a slightly caramelised crust.

Whip the cream: While the toast cooks, pour the whipping cream and icing sugar into a cold bowl. Whisk by hand or with an electric mixer until soft peaks form — when you lift the whisk, the cream should hold its shape but still look soft and billowy. Be careful not to overwhip; you want it to feel luxurious, not stiff.

Assemble and serve: Stack the French toast on plates, top with a generous dollop of whipped cream, and scatter over the sliced strawberries. Drizzle with maple syrup or honey if you like. Serve immediately, while the toast is still warm and the cream is cool.