Pre-heat the oven to 175ºC/350ºF/Gas mark 4

In a large measuring jug, whisk the eggs with the milk, cream and sugar until the sugar has dissolved

Stir in the almond extract and set pour the mixture into a shallow dish that is large enough to fit the bread

Spread the apricot conserve on 2 of the slices of bread. Put the unspread slices on top to form 2 apricot sandwiches

Put a tablespoon of butter and a tablespoon of vegetable oil into a heavy-bottomed frying pan and set it over a low heat

Place the first sandwich into the dish of custard mixture for 30 seconds before turning it over and soaking the other side for a further 30 seconds. Carefully tip the dish to ensure the mixture coats all around the edges

When the butter in the frying pan has melted and begins to bubble, put the dipped sandwich into the pan and fry for 5 minutes. Using a heat-proof spatula, flip it over and cook the other side for 5 minutes

Once both sides are golden brown, take the first french toast out of the frying pan, put it on to a baking sheet and put it into the oven while you cook the second portion. When that one is done, finish it off in the oven like the first

Remove from the oven, slice each portion into 4 triangles, sprinkle over the flaked almonds and dredge with a little icing sugar

Eat immediately