Method:

• 1

  Wash and dry the raspberries, set aside a dozen and add the brown sugar to the rest. Cook them for a few minutes until they are soft. Set aside.

• 2

  Beat the eggs with the milk, heat the butter in a non-stick pan, quickly drop the slices of bread in the egg mixture, then transfer them to the hot pan, browning them on both sides.

• 3

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

• 4

  Cut the French toast in half, arrange it on a plate, sprinkle with powdered sugar, add the fresh raspberries and maple syrup to taste. Serve immediately.