Prepare the Custard: In a shallow dish or baking tray that's large enough to fit a slice of bread, whisk together the eggs, whole milk, double cream, caster sugar, vanilla extract, cinnamon, and a pinch of salt. Whisk until it's completely smooth and a pale yellow colour.

Preheat the Griddle: Turn your Blackstone griddle on to medium-low heat. You're aiming for a consistent temperature that will cook the custard through without burning the exterior. Let it preheat for about 5-10 minutes.

Soak the Bread: Working one slice at a time, place a slice of bread into the custard mixture. Let it soak for about 20-30 seconds per side. You want the bread to be saturated but not completely waterlogged and falling apart. Transfer the soaked bread to a wire rack while you soak the remaining slices.

Butter the Griddle: Once the griddle is hot, add a generous amount of butter (about half of it) and spread it across the surface where you'll be placing the bread. Let it melt and start to foam.

Cook the French Toast: Carefully place the soaked bread slices onto the hot, buttered griddle. Be sure to leave some space between each slice to prevent them from steaming. I find that using two wide spatulas makes flipping the delicate, custard-soaked bread much easier and prevents it from breaking apart.

Flip and Finish: Cook for 3-4 minutes on the first side, or until a deep golden-brown crust has formed. You can peek underneath with a spatula to check. Flip the slices carefully, add the remaining butter to the griddle if needed, and cook for another 3-4 minutes on the other side until it's equally golden and the centre feels slightly firm to the touch.

Serve Immediately: Remove the French toast from the griddle and serve straight away. Dust with icing sugar and top with fresh berries and a generous drizzle of maple syrup. It pairs wonderfully with a refreshing Instant Coffee Iced Coffee on a warm morning.