French toast with raspberry and blueberry compote and fresh mango

Mix milk, egg, sugar and cinnamon in a bowl.

Dip your brioche bread into the eggy milk

On a medium heat pan, add some butter in, put your eggy bread in and fry until golden brown on both sides.

Add raspberry and sugar in a medium heat pot. Quick stir until raspberry melt. Turn the heat off and leave in aside.

Add blueberries and sugar in a medium heat pot. Quick stir until raspberry melt. Turn the heat off and leave in aside.

Cut your french toast in half, add some blueberry and raspberry compote, fresh mango and some mint leaves for garnish. Can serve with mascarpone