1. Use a heart-shaped cutter to cut each slice of bread into hearts and set aside.

2. In a mixing bowl, whisk together the eggs, milk, 1 tablespoon caster sugar, vanilla extract, cinnamon, and a pinch of salt until smooth.

3. Heat a non-stick frying pan over medium heat and add a knob of butter.

4. Dip each heart-shaped bread piece into the egg mixture, soaking both sides well, then cook in the pan until golden brown on each side, about 2-3 minutes per side.

5. To make the blood orange syrup, zest the blood orange and set half the zest aside.

6. Juice the blood orange.

7. In a small saucepan, combine the blood orange juice, 50g caster sugar, 30ml water, and half the zest.

Bring to a gentle boil, stirring frequently until the sugar dissolves, then reduce the heat and simmer for 5-7 minutes until the syrup thickens slightly. Strain out the zest before serving if preferred.

8. Plate the French toast hearts, top with a dollop of the Greek yoghurt and drizzle generously with the blood orange syrup.