Cut the bread, roughly, into four, 3” / 8cm cubes. Remove the crusts.

Whisk the eggs and vanilla together in a small bowl. Crush the cardamom pod, discard the skin and pummel the seeds until broken up into very small pieces. Whisk into the eggs mixture.

One by one, dunk each bread cube into the egg mixture, allowing each side to bathe for 15 seconds or so, then turning until all six sides have been coated.

Melt your fat in a skillet over medium heat. Add the bread cubes and cook on each side for 1 minute, or until golden brown.

To serve, spoon as much custard as you like onto each dish (I used about 1/4 cup / 60ml per serving), then place the french toast cube on top, and spoon over some of the strawberry mixture. Say thank you and enjoy.