This is my version of pain perdu, French toast or eggy bread, call it what you will.

Change the fruit as the seasons change – fried apples for the autumn, buttery bananas for winter and fresh raspberries for summer.

Brioche Pain Perdu with Berry Yoghurt

Serves 4

120ml (4fl oz) Greek yoghurt

100g (4oz) raspberries, strawberries

or blueberries

3 eggs

225ml (8fl oz) semi skimmed milk

good pinch ground cinnamon

few drops vanilla extract

2 tsp caster sugar

25g (1oz) unsalted butter

4 thick slices day-old brioche

Place the Greek yoghurt in a bowl. Roughly mash berries in a separate bowl and then gently fold into the yoghurt to create a ripple effect. Cover with cling film and chill until needed.

Beat the eggs in a shallow dish with the milk, a pinch of the cinnamon and the vanilla extract to a smooth batter. Combine caster sugar with the remaining cinnamon in a small bowl and set aside.

Heat the butter in a frying pan. Soak the brioche or country-style bread slices in the egg mixture for 2 minutes, turning once.

Carefully lift into the pan and cook for 2 minutes on each side or until golden brown.

Arrange the pain perdu on warmed plates and spoon the berries yoghurt on top. Sprinkle with the cinnamon sugar to serve.