Prepare the caramel sauce first. Put the brown sugar, cream and butter into a small saucepan and melt together stirring. Bring up to a simmer and let it bubble for 2 minutes stirring occasionally. Pour into a jug or bowl and set aside.

Prepare the bread and set aside

Next mix the eggs, cream, milk, vanilla, 2 tablespoons of sugar in a bowl and whisk well to combine.

Pop the cornflakes, Panko crumbs and cinnamon into a plastic zip lock bag (or similar) and squash with a rolling pin or your hands till there are large and small pieces of crumbs. Put onto a flat plate.

Now finally prepare the frypan. I like to soften the butter and have the oil handy. Adding a touch of oil to melted butter will stop it from browning too quickly.

Set up the egg custard, crumbs and bread and heat the frypan on medium until it is hot. Add a knob of butter and a teaspoon of oil and move it about the frypan. Start to dip the bread into the custard mix. turn it over a couple of times before dipping it into the cornflakes crumbs on both sides and adding to the frypan. Add two slices at a time into your frypan. Turn over when one side is golden. Flip and cook the other side till golden.

This French toast is best eaten when straight from the pan.

Serve the French toast with caramel sauce, Berries and Yoghurt.

Also great with Bananas