Method:

• 1

  Wash and dry the raspberries, set aside a dozen and add the brown sugar to the rest. Put them on the fire and cook them for a few minutes until they are soft. Keep aside.

• 2

  Beat the eggs with the milk, heat the butter in a non-stick pan, quickly pass the slices of bread in the egg mixture, then place them in the hot pan, brown them on both sides.

• 3

  Spread the raspberry compote over the bread, add another slice, add some more compote of raspberries and finish with a last slice of well-browned bread.

• 4

  Split the French toast, place them on a plate, sprinkle with powdered sugar, add the fresh raspberries and maple syrup to taste. Serve immediately.
• Buon appetito!