Raspberry Eggy Bread

1. Use a large heart shaped cutter to press out 4 hearts from the slices of bread. Alternatively make a heart shaped paper template and carefully cut around.
2. In a shallow bowl, beat the eggs, caster sugar and vanilla together. 
3. Add the heart shaped bread and leave to soak for a few minutes, turning so the egg soaks into the bread.
4. Push two thirds of the raspberries through a sieve to make a puree and sweeten to taste with sugar.
5. Heat a non-stick frying pan, add a little oil and add the hearts, two at a time, and cook for 2 minutes on each side until golden. Transfer to a plate and cook the remainder. 
6. To serve, stack up the hearts, top with raspberries, spoon the raspberry sauce onto the plate and dust with icing sugar.