Put all the ingredients  in the blender except the bread slices and the toppings and blend for a min on high speed until well combined.

Now take the mixture from the blender into a wide based bowl(so you can dip the bread easily in it).

Heat a non stick griddle over medium high heat.

Dip each individual bread slice in the egg and raspberry mixture, flip it over several times if required in the mixture until the bread slice absorbs the mixture really well.Depending on the thickness and texture of bread it might take half a min to 3 to 4 mins sometimes. If the bowl is big enough for multiple bread slices then you can dip as many as you want to fry at a time.

Once the griddle is hot place a small cube of butter and little oil on it to melt together. Now place the dipped bread slices on the greased griddle and fry for 3 to 4 mins. Keep a lid on the pan when you are frying on the first side if possible, making sure the lid is not touching the bread slices. The lid will help cook the middle part of the bread well and little faster.

Remove the lid, flip once and fry well on the second side with out the lid( if you put a lid after flipping, you won't get that crunchy outer texture).Fry until it is golden on both sides and well cooked on the inside.

Remove onto the serving plate, top with your favorite toppings like maple syrup with some raspberry syrup( make little extra on the side, no need to cook into a syrup, it tastes good just like that) or powdered sugar with some raspberries on the side or whipped cream or any other yummy stuff you want and enjoy.

First mix together milk,eggs,flour,sugar,vanilla extract and ground cinnamon in a wide bowl and whisk well until well combined without lumps of flour or strings of egg.

In a separate bowl mix together raspberries,sugar and lemon juice and mix well to make a sauce. Alternately you can just blend these ingredients together for few seconds.

Now mix the raspberry sauce into the egg mixture in to a wide based bowl (so you can dip the bread easily in it)and combine well.

Heat a non stick griddle over medium high heat.

Dip each individual bread slice in the egg and raspberry mixture, flip it over several times if required in the mixture until the bread slice absorbs the mixture really well.Depending on the thickness and texture of bread it might take half a min to 3 to 4 mins sometimes. If the bowl is big enough for multiple bread slices then you can dip as many as you want to fry at a time.

Once the griddle is hot place a small cube of butter and little oil on it to melt together. Now place the dipped bread slices on the greased griddle and fry for 3 to 4 mins. Keep a lid on the pan when you are frying on the first side if possible, making sure the lid is not touching the bread slices. The lid will help cook the middle part of the bread well and little faster.

Remove the lid, flip once and fry well on the second side with out the lid( if you put a lid after flipping, you won't get that crunchy outer texture).Fry until it is golden on both sides and well cooked on the inside.

Remove onto the serving plate, top with your favorite toppings like maple syrup with some raspberry syrup( make little extra on the side, no need to cook into a syrup, it tastes good just like that) or powdered sugar with some raspberries on the side or whipped cream or any other yummy stuff you want and enjoy.