Preheat convection oven to 350 degrees (375 degrees non-convection). Place the egg yolks, sugar and cream into a mixing bowl or blender. Blend until well mixed. Prepare individual ramekins by applying a thin layer of non-stick. Place french toast pieces into the bottom of the baking dish. Pour egg mixture over the top of each slice of toast in ramekin, making sure to cover them all very well with the egg mixture. Place baking dishes in oven and bake uncovered for 30 minutes, or until the caramel is bubbling and the edges of the bread are slightly browned.
Remove from the oven and place hot ramekin onto dinner plate. Serve with fresh strawberries and icing sugar. We also recommend to heat and puree 1 cup of frozen raspberries for a fresh tasting syrup that compliments the caramel flavour beautifully.