Cut two thinnish slices of slightly stale bread, and then cut each slice into two triangles. If your bread isn’t stale, just leave the triangles out for a couple of hours or so (or overnight, if that helps) to dry out.

You may as well get on with the syrup first, so mix together the golden syrup and one teaspoon each of rum and maple syrup. Leave on one side while you deal with the steeping and frying of the bread.

In a dish — I use a Pyrex one measuring 25cm x 20cm / 10 x 8 inches which is just the perfect size — whisk a large egg with the milk and a tablespoon each of soft dark brown sugar and rum. Add the four triangles of bread to the dish and let them steep for two minutes a side, or until they’ve drunk all the rum-spiked sugary milk.

If you want to fry these all in one batch, you’ll need a 28cm / 12-inch-diameter non-stick frying pan, though obviously you can do it in two batches in a smaller pan. Heat the butter in the frying pan, and once it’s melted and beginning to bubble, fry the bread for 3½ - 4 minutes a side, or until cooked through and crisped and browned in places. Remove to a couple of plates.

Pour over the syrup and, if you wish, add some cubes of mango to the plate, too. This is the stage at which I leave my syrup-sodden French toast to get cold, adding a few mango cubes later, if the mood takes me, but I’m more than happy for you to tuck in straightaway!