French Toast with whipped cream and strawberry compote

I loaf of brioche bread. I leave it out for two days; since you want it dry enough to absorb the custard.
4 eggs
¾ cup of heavy cream
Butter
1. Cut the brioche into slices around ¾ inches thick.
2. Pre heat the oven to 200 degrees. Place the serving plates in the oven.
3. Mix the eggs and the cream.
4. Dip each slice of bread in the custard for around 30 seconds.
5. The flame should be at medium to medium high. Warm around ½ tbspn butter for each slice. Add the slice ad flip when done.
Whipped cream- refrigerate your mixing bowl and whisk. Now whip together 1 cup of heavy cream with 2-3 tspn confectioners’ sugar. Add a little vanilla essence and whip till you get soft peaks.
Strawberry Compote – Take a pint of strawberries. Dice half of them finely, and rough chop the other half into chunky pieces. Heat a pan, add the finely diced strawberry with some brown sugar and cook till you get a sauce. Now add the rest of the strawberries till they are soft but retain their shape. Add a dash of balsamic vinegar.