4 thick slices of day-old farmhouse bread or brioche
75 g (3 oz) butter
crème fraîche, to serve (optional)
Place the raspberries in a saucepan with the lemon juice and icing sugar, and warm very gently until just beginning to collapse. Blend in a food processor until smooth then pass through a sieve to remove the seeds.
Whisk together the eggs, caster sugar and the vanilla extract, if using. Add the milk slowly, whisking until smooth and incorporated.
Dip the slices of bread in the egg mixture, so that both sides are well coated. Melt the butter in a large nonstick frying pan and cook the egg-coated bread slices gently for about 2 minutes on each side, until crisp and golden.
Remove the bread from the pan and arrange on serving plates. Drizzle with the warm raspberry coulis to create a ripple effect, then dust with icing sugar and serve immediately with crème fraîche, if desired.