French toast of gingerbread with blueberries and hanging cup

Place a clean tea towel in a colander and hang this colander in a bowl or pan. Pour the yogurt on the cloth and let it drain for about 6 hours. This can be done a day in advance.

In a deep plate, beat the eggs with the milk. Roll the slices of cake through this mixture.

Heat the butter and fry the French toast for 2 minutes per side. If necessary, cut them diagonally.

Put them on the plates with quenelles (ovals, made with two tablespoons) of hanging and sprinkle the blueberries around it.