Prepare the Custard: In a wide, shallow dish (large enough to fit a slice of bread), whisk together the eggs until they are well beaten and uniform in colour. Add the milk, granulated sugar, vanilla extract, ground cinnamon, nutmeg (if using), and salt. Whisk vigorously until all the ingredients are thoroughly combined and the sugar has dissolved. The mixture should appear pale yellow and slightly frothy.

Melt the Butter: Gently melt the 30g of unsalted butter in a small saucepan or microwave. Once melted, slowly drizzle it into the egg mixture while continuing to whisk. This creates an even richer custard and helps the toast brown beautifully.

Soak the Bread: Place one slice of bread into the custard mixture, allowing it to soak for about 30 seconds on each side. The bread should absorb a good amount of the liquid, feeling heavier and soft to the touch, but not falling apart. Gently lift it, letting any excess drip back into the dish. Repeat with the remaining slices, working in batches if necessary.

Heat the Pan: Heat a large non-stick frying pan or griddle over medium heat. Add a knob of unsalted butter (about 10-15g) and swirl it around until it has melted and lightly coats the pan. The butter should be shimmering gently, and you might hear a faint, soft sizzle as it melts – this indicates the pan is ready.

Cook the French Toast: Carefully place one or two soaked bread slices into the hot pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, or until each side is beautifully golden brown, with a slightly crisp exterior, and a rich, sweet aroma fills your kitchen. You'll see the edges firm up and the colour deepen to a lovely caramel hue.

Keep Warm and Serve: As each batch of French toast finishes cooking, transfer it to a wire rack set over a baking tray in a warm oven (around 80°C/175°F) to keep it hot while you cook the remaining slices. Once all the French toast is cooked, stack them on plates. Serve immediately with a generous drizzle of maple syrup, a scattering of fresh berries, and a light dusting of powdered sugar if desired.