Preheat the oven to 170ºc.
Use 2 tablespoons of the butter to grease a 23x33cm baking dish.
In a small saucepan melt the butter, sugar and maple syrup. Whisk it well. Once it’s hot and combined, pour the maple butter into the bottom of an oven safe casserole dish. Set aside while you slice the brioche into triangles. Place the brioche cut side down in the baking dish with the crusts facing up.
To make the custard whisk the eggs, milk and cinnamon into a smooth mixture. Pour this over the brioche triangles and leave to soak for 30 at least 30 minutes or even overnight. Once the brioche has soaked, gently press the bread down so that all the slices sit in the dish. As they soak up the custard they tend to pop up a little bit.
Bake for about 30-35 minutes in the preheated oven. If the edges start to colour too much, then cover with foil and continue to bake until the custard is just set and the edges are deep golden and crispy and the centre is puffed.
Leave to stand for a few minutes while you gently whip the double cream. As you place the cream on the French toast it will start to melt and run a bit like ice cream as the heat from the baked toast will melt it. Spoon the compote on top and serve while still warm.