Place the eggs, milk, superfine (caster) sugar, and vanilla extract in a shallow bowl and whisk
Place the strawberries and confectioners' (icing) sugar in a saucepan and heat until the juices
run. Remove from the heat, stir, and set aside. Melt the butter in a non stick skillet (frying
pan). Dip each slice of bread into the egg mixture on both sides. When the butter is hot, add the
bread to the skillet and cook gently for 2-3 minutes, or until just brown. Turn over and cook for
an additional 2 minutes.
Serve the toast hot with the strawberries and the almonds scattered over, and dust with
confectioner's (icing) sugar, if desired.