Place the flour, baking powder, salt and sugar in a large bowl and mix together. Add the egg and whisk together to combine, then add the milk and vanilla bean paste and whisk again until no lumps remain.
Take a large, heart-shaped cookie cutter (12-15cm from top to bottom), and cut a heart shape from each piece of bread. Alternatively you can do this by hand using a sharp knife or a pair of sharp kitchen scissors. I like to cut the first heart from the bread, then use that one as a template for the rest - so they're all the same shape for stacking.
Slice the strawberries, top to bottom, then shape each slice into a little heart shape with your knife (this is optional, you can just slice them if you like). Cut each fig into 3 wedges.
Melt the butter on a medium-high heat in a large frying pan (skillet). Then dip the bread hearts in the egg mixture, ensuring they're completely covered in the mixture.
Place the dipped bread into the pan and fry each side for 1-2 minutes until golden. I like to fry the edges of the bread for a few seconds too - simply hold the bread hearts, in stacks of 3 on their side using tongs to do this.
Add a french toast heart to each plate (two plates). Top with a tablespoon of Nutella followed by half of the strawberries. Repeat the layers, then top with the final piece of French toast - so you have 3 French toast hearts on each plate. Arrange 3 fig wedges on top of the each French toast stack, then drizzle over the remaining Nutella.