Beat the softened butter for 3–4 minutes until pale and fluffy. Add the cream and beat until smooth. Set aside.
Whip the cold cream, icing sugar and vanilla until soft peaks form. Refrigerate until ready to serve.
Fry the bacon in a pan over medium heat until cooked through and lightly golden, but still tender. Transfer to a plate and keep warm.
Mix the brown sugar, cinnamon and salt in a wide, shallow bowl.
Add the eggs and egg yolk and whisk until combined. Add the milk, cream, vanilla and maple syrup, then whisk until smooth.
Soak each brioche slice for approximately 20–30 seconds per side, allowing excess custard to drip away.
Heat a large frying pan over medium-low heat. Add a little butter and a small splash of oil.
Cook the brioche for 3–4 minutes per side, until golden and cooked through.
Arrange two slices of French toast on each plate and top with whipped butter.
Add a generous spoonful of vanilla Chantilly cream and dust lightly with icing sugar.
Serve with fresh banana, strawberries and blueberries, two pieces of streaky bacon per person and warm maple syrup.
