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Heat a little oil in a non-stick frying pan.
Dip the slices of raisin bread in the beaten egg, turning until coated, then add to the pan.
Cook 2-3 slices at a time, for 4-5 minutes, turning over once until they are golden on both sides.
Transfer to a plate and keep warm. Repeat with the remaining egg and bread.
To serve, cut the bread slices in half and arrange three pieces per person. Scatter over a few raspberries and blueberries and serve with crème fraîche.