In a bowl whisk the eggs, milk, nutmeg, cinnamon, vanilla and sugar.
Take a slice of bread and using a heart shaped cookie cutter cut the bread slices.
To make the strawberry compote cut up the strawberries and place in a bowl.
Add the vanilla extract, sugar and cinnamon and stir it.
Pour the strawberries in to a saucepan with the water and on a low heat cook for 3-5 minutes until they are soft, but still holding their shape, and bubbling. Remove and set aside until the French toast is cooked.
Heat a frying pan to a medium/hot temperature and add a teaspoon of butter.
Dip the bread hearts into the mix and leave for a few seconds to soak all the way through.
Pop the bread hearts in the pan and cook until golden brown on each side.
Serve with the strawberries and a good drizzle of maple syrup. Bacon also tastes pretty great!