Use your cutter to cut the bread slices in to heart or other shape, if you wish.

In a small shallow dish, whisk the egg. Using a small sieve, press 6 of the raspberries through the sieve in to the egg (so you get raspberry puree without the seeds) and mix in.

Warm a little butter in a skillet/frying pan.

In a small bowl mash the banana and the remaining raspberries and mix.

Dip each of the slices of bread in to the egg-raspberry mixture. Then put half of the banana-raspberry on top of two of the slices and put the other two slices on top.

Carefully place the French toast 'sandwiches' in to the pan and cook for around 3 minutes until starting to brown.

Carefully turn each of the French toasts over and cook on the other side until it is also brown.

Serve warm.