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For the custard, place the brown sugar and cornflour in a small bowl. Whisk to combine.
Add egg, cream, salt and spices. Whisk to combine.
Dip slices of Abbott’s Bakery Sourdough into the custard. Allow bread to absorb the custard for a few seconds on each side. Set aside.
Place the butter in a frying pan on medium heat. Once the butter is sizzling, add coated bread to the pan and fry for about 4 minutes with the lid on.
Once cooked, set French toast aside and sprinkle 1 tbsp of caster sugar evenly over each slice of toast.
Blowtorch the sugar (or pan-fry sugar toast briefly) to create a crunchy toffee, and leave to cool slightly.
For the compote, place all the berries and lemon juice into a frying pan on medium heat and cook for 3-4 minutes.
Whisk whipping cream until you reach soft peaks, then add maple syrup. Continue to whisk until stiff peaks.
Assemble your sandwich with the brûléed sides of the French toast on the outside.