Preheat oven to 160°C.
Use a fork to whisk together the eggs, milk, cinnamon and vanilla extract in a medium bowl.
Heat a non-stick frying pan over medium heat and melt butter in the pan to lightly grease.
Dip one of the slices of raisin bread into the egg mixture to evenly coat on both sides.
Let any excess mixture drip off the bread.
Cook for 2 minutes on each side or until golden.
Place cooked french toast onto a baking tray and pop into the oven to keep warm.
Repeat process with remaining bread slices.
Meanwhile, to make the berry compote, place the sugar and cold water in a small saucepan and stir over low heat until dissolved.
Increase the heat and bring to a boil for 3 minutes or until mixture has slightly thickened.
Remove from the heat, add in the berries and stir well.
Serve over the warm french toast.