Blend or process half the strawberries, half the icing sugar and the water until smooth. Pour through fine sieve into medium bowl; discard seeds. Add raspberries and remaining strawberries to puree; mix well.
Whisk eggs in medium bowl, then whisk in milk, caster sugar and extract.
Cut 9cm round from each slice of bread; discard crusts.
Heat a quarter of the butter in medium frying pan. Dip two bread rounds into egg mixture, one at a time; cook bread rounds until browned both sides. Remove from pan; cover to keep warm. Repeat,in batches, with remaining butter, bread rounds and egg mixture.
Combine yogurt and cream in small bowl.
Serve french toast with yogurt and berry mixtures; dust with remaining sifted icing sugar.