How to make it
In a shallow dish, beat the eggs, caster sugar, cinnamon and Pauls Whipping Cream until sugar is dissolved.
Quarter the strawberries and squeeze over with lemon juice. Chop the mint leaves and stir through the strawberries and let stand for 10 minutes.
Heat a fry pan on medium heat and grease with a knob of butter. Cut the brioche into thick slices and dip each side into the egg mixture and fry each slice for a minute on each side until golden brown.
Serve with the strawberries and a generous dollop of Pauls Vanilla Yoghurt.