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In a shallow bowl, whisk together 3 large eggs, 120ml whole milk, 60ml double cream, 2 tablespoons caster sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt until smooth.
Heat 25g unsalted butter in a large non-stick frying pan over a medium heat until melted and foaming.
Dip each slice of brioche into the egg mixture, allowing it to soak for 15–20 seconds on each side without falling apart.
Place 2–3 slices in the pan without overcrowding and cook for 3–4 minutes on each side until golden brown and cooked through.
Add more butter as needed and repeat with the remaining slices.
Serve immediately with warm maple syrup, fresh berries and a dusting of icing sugar.