Prepare the strawberry topping: In a small bowl, combine the sliced strawberries, strawberry jam, and lemon juice. Stir gently until the jam dissolves and coats the berries. Set aside for at least 5 minutes. You will notice the strawberries begin to release their juices, creating a lovely syrupy sauce that smells sweet and fruity.

Make the custard: In a wide, shallow bowl, whisk together the eggs, whole milk, double cream, caster sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until the mixture is pale yellow, smooth, and slightly frothy on top. The sugar should be fully dissolved – you can test this by rubbing a little between your fingers.

Heat the pan: Place a large frying pan or skillet over a medium heat. Add half the butter and let it melt, swirling the pan so it coats the bottom evenly. The butter should sizzle gently when it hits the pan, not burn or smoke. A medium heat is crucial here – too high and the outside will burn before the inside cooks.

Dip the bread: Take one slice of bread and dip it into the custard mixture. Let it soak for about 10 seconds on each side. You want the bread to be fully saturated but not falling apart. The bread will feel heavy and soft in your hands, and the custard should cling to it without dripping excessively.

Fry the French toast: Place the soaked bread into the hot pan. You should hear a gentle sizzle. Cook for 2–3 minutes on each side, until the underside is golden brown with darker patches where the custard caramelised. The edges will look crispy, and the bread should feel firm to the touch. Flip carefully using a spatula. Repeat with the remaining butter and bread slices, keeping the cooked pieces warm on a plate in a low oven.

Assemble and serve: Place two slices of French toast on each plate. Spoon the macerated strawberries and their syrup generously over the top. Dust with icing sugar if you like, and garnish with extra strawberry slices and mint leaves. Serve immediately while the toast is still warm and the strawberries are juicy.