Prepare the custard: In a wide, shallow bowl, whisk together the eggs, milk, double cream, caster sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is completely smooth and pale yellow. You'll notice the sugar has dissolved when you can't feel any graininess between your fingers.

Soak the bread: Place one slice of bread into the custard and let it sit for 20 seconds on each side. The bread should feel heavy and fully saturated but still hold its shape — if it starts to fall apart, you've left it too long. Lift it gently, letting excess custard drip back into the bowl.

Rest the soaked slices: Transfer each soaked slice to a wire rack set over a baking tray and leave them untouched for 2 minutes. This crucial step allows the custard to penetrate the bread's centre evenly. You'll see the surface become slightly tacky, which helps create that beautiful golden crust.

Heat the pan: Place a large non-stick frying pan or cast-iron skillet over medium heat. Add the butter and oil together, swirling until the butter melts, foams, then subsides to a quiet sizzle. The oil prevents the butter from burning, and you'll smell a nutty, toasted aroma when the pan is ready.

Cook the first side: Gently lay 2 slices into the hot pan, leaving space between them. Cook for 3 to 4 minutes without moving them. Listen for a steady, gentle sizzle — if it's too loud, reduce the heat. The underside should turn deep golden brown with darker, caramelised edges when you peek with a spatula.

Flip and finish: Flip each slice carefully using a thin spatula. Cook for another 2 to 3 minutes. The second side will cook faster because the pan is already hot. Press down lightly with the spatula for 10 seconds to ensure even browning. When done, the French toast should feel firm but springy when pressed, and the crust will look glossy and lacquered.

Keep warm in the oven: Transfer the cooked slices to a baking sheet lined with parchment paper and place them in a 100°C oven while you cook the remaining batches. This keeps them crisp and warm without drying them out.

Serve immediately: Dust generously with icing sugar through a fine sieve, then top with fresh berries and a drizzle of warm maple syrup. For an extra touch, add a dollop of crème fraîche or a sprinkle of flaked almonds.