Preheat oven to 150°C. Combine strawberries, 1 tablespoon sifted icing sugar and balsamic vinegar in a saucepan over medium-low heat and cook, stirring occasionally, for 8-10 minutes or until pulpy. Cover and set aside.
Place eggs, cream, 1 tablespoon icing sugar and vanilla extract in a large bowl and whisk until combined. Cut white bread into 8 thick slices.
Heat a non-stick frying pan over medium-low heat and spray pan with oil spray. Dip 1 slice of the bread into the egg mixture to evenly coat. Drain off excess egg then place the bread in the pan. Cook for 2-3 minutes on each side or until golden and crisp. Transfer to a tray lined with non-stick baking paper and place in the oven to keep warm.
Repeat with the remaining slices of bread, lightly greasing the pan between batches. Serve the French toast with a spoonful of the strawberry compote.
Adventures of a crazy city couple who move to the country to live on a vineyard.