Method:
- To make the raspberry compote, add 100g of raspberries, 2 tbsp sugar and 1 tbsp water to a small saucepan
- Bring to the boil, then simmer for 5 mins until thickening.
- Add in the rest of the raspberries and carefully stir through, keeping them whole
- For the French toast, mix 1 tbsp of water and the cornflour to make a slurry
- In a shallow bowl, mix the slurry, vanilla and half the tub of yog together
- Dip each side of the bread in the yog mix.
- Heat the oil on medium high heat until melted then fry the french toast until golden on both sides
- Top with the rest of the yog and raspberry compote, then finish with crushed pistachios and maple syrup
