For this recipe Bill has used the ingredients of French toast but has stolen the method from bread and butter pudding.
Zest of 1 lemon
1 teaspoon vanilla extract
2 teaspoons softened butter
80ml maple syrup
8-10 slices of day-old bread, crusts removed, cut into triangles
100g fresh or frozen raspberries
2 tablespoons demerara sugar
Yoghurt, to serve
1. Whisk the milk, eggs, lemon zest and vanilla in a large bowl. Generously butter a 24cm round ovenproof dish and drizzle the base with maple syrup.
2. Arrange the bread triangles in the dish, tucking the raspberries between slices as you go (save some raspberries for the top). Pour the batter over the bread, scatter with the remaining raspberries, sprinkle with sugar and leave for 15 minutes.
3. Preheat the oven to 180C. Bake the French toast for 50-60 minutes and serve with yoghurt.