Heat up the butter in a medium sized skillet over medium heat.

While your pan is heating up, make your French toast batter. Combine the eggs, milk, maple syrup and salt in a shallow bowl. Whisk until it’s combined. Set aside.

Take your 2 pieces of bread and cut them with a serrated knife into 8 sticks. I like to stack the bread pieces and make 3 cuts - giving you 8 even pieces.

Once the butter is sizzling, dunk your bread sticks into the French toast batter quickly and turn them to coat all sides. Immediately transfer into the pan. Repeat this until all the bread sticks are dunked and placed in the skillet to cook.

Cook the sticks for 3-4 minutes on one side until lightly browned, then flip and repeat on the other side.

While the French toast sticks are cooking, make your yogurt. Mash the raspberries into the whole yogurt in a bowl until combined (I like it more chunky, leaving pieces of the raspberry left. However, feel free to mash it all the way to have a more smooth yogurt).

Serve the French toast sticks warm with the yogurt on the side. I love to sprinkle some cinnamon sugar on top (see notes)! This is optional, though. You can keep these in an airtight container for up to 3 days in the fridge, or up to 6 months in the freezer. Enjoy!:)