A simple, full-proof french toast recipe that has everything I look for: custardy thick-cut bread and crispy brown buttery edges. However, the star of this french toast is all in the toppings.
Have you ever made whipped yogurt!? I discovered it when I spent the weekend at a local farm and ate this whipped yogurt topped with fruit and granola for breakfast. It was so light and fluffy, my mind was blown! So I asked the chef how to make it and it’s in my regular rotation now for an indulgent breakfast or dessert! It’s rich, yet light, fluffy and tangy from the Greek yogurt. It’s now my go-to replacement for whipped cream!
P.S. leftover whipped yogurt and berries are the perfect summer dessert!
Ingredient highlight
Whole milk yogurt! Yogurt is one of my favorite ways to get in lots of probiotics, protein, calcium, vitamin A, vitamin B12, and vitamin D. If you don’t already, I really encourage you to start buying whole milk yogurt (and all dairy products!) rather than nonfat or lowfat. Not only is the whole milk dairy more flavorful, creamy, and delicious, research also shows that it may be a lot better for you than low-fat or non-fat. Read this great article here to learn more!
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 eggs
- 1 cup milk (almond or whole milk)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 4 thick slices of challah bread or sourdough OR 8 slices sandwich bread
- Butter or oil for frying
- 2 cups berries (raspberries, blueberries, strawberries, etc…)
- 1 tbsp coconut sugar or cane sugar (optional)
- ½ cup chopped toasted walnuts (optional)
- Maple syrup, for serving
For the whipped yogurt:
- ½ cup heavy whipping cream
- 1 cup plain whole milk Greek yogurt*
- 1-2 tbsp maple syrup or sugar
- Pinch of salt
- *Whole milk Greek yogurt is best for this recipe because it’s a lot thicker. Plain whole milk yogurt won’t yield the same thick and creamy result – it will be thinner and more runny. You can always make Greek yogurt out of regular yogurt by straining it through a cheesecloth.
Instructions
- Preheat your oven to the lowest temperature setting and place a baking sheet inside (this will keep your toasts warm!)
- In a large shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon until smooth.
- In a large skillet over medium heat, warm the butter or oil (about 1-2 tbsp per batch).
- While the pan heats up, place two slices of bread (or however many you can fit into your pan!) into the mixture and let sit for about 30 seconds on each side (or until well soaked through).
- Once the butter is melted and hot, add in the soaked bread and cook until golden, about 3-5 minutes per side. Transfer to the baking sheet in the oven. Carefully wipe out the skillet and repeat with remaining bread.
- Add berries and sugar (if using) to a bowl and mash them up slightly. Set aside.
- In a large bowl, add the whipped cream and use an electric beater to beat on high until stiff peaks form (about 3-5 minutes). Add in the yogurt and sugar and beat until combined and fluffy (just about 30 seconds).
- Serve the warm french toast topped with whipped yogurt, berries, maple syrup, and walnuts (if using).
Items you can prep ahead (optional)
- Chop and prep the berries
- Whipped yogurt can be made ahead
- Whisk together the egg/milk mixture
Substitutions:
- To make gluten-free: substitute with gluten-free bread
- To make vegan: you could try using an egg substitute and make whipped coconut cream in place of the whipped yogurt.
- If you don’t want to make the whipped cream part of the whipped yogurt, simply stir maple syrup into some whole milk Greek yogurt and use that as the topping.
Storage:
-
Store leftovers in an airtight container in the fridge
- French toast: up to 5 days in the fridge
- Whipped yogurt: up to 5 days in the fridge
- Berries: up to 5 days in the fridge
Leftovers + Repurposing:
- The best way to reheat the french toast is in the toaster or toaster oven. Top with the whipped yogurt, berries and walnuts.
- Enjoy leftover whipped yogurt and berries for a simple Spring/Summer dessert or for breakfast with some granola on top.
Servings 4 People Prep Time 10 minutes Cook Time 20 minutes Ingredients
- 2 eggs
- 1 cup milk (almond or whole milk)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 4 thick slices of challah bread or sourdough OR 8 slices sandwich bread
- Butter or oil for frying
- 2 cups berries (raspberries, blueberries, strawberries, etc…)
- 1 tbsp coconut sugar or cane sugar (optional)
- ½ cup chopped toasted walnuts (optional)
- Maple syrup, for serving
For the whipped yogurt:
- ½ cup heavy whipping cream
- 1 cup plain whole milk Greek yogurt*
- 1-2 tbsp maple syrup or sugar
- Pinch of salt
- *Whole milk Greek yogurt is best for this recipe because it’s a lot thicker. Plain whole milk yogurt won’t yield the same thick and creamy result - it will be thinner and more runny. You can always make Greek yogurt out of regular yogurt by straining it through a cheesecloth.
Instructions
- Preheat your oven to the lowest temperature setting and place a baking sheet inside (this will keep your toasts warm!)
- In a large shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon until smooth.
- In a large skillet over medium heat, warm the butter or oil (about 1-2 tbsp per batch).
- While the pan heats up, place two slices of bread (or however many you can fit into your pan!) into the mixture and let sit for about 30 seconds on each side (or until well soaked through).
- Once the butter is melted and hot, add in the soaked bread and cook until golden, about 3-5 minutes per side. Transfer to the baking sheet in the oven. Carefully wipe out the skillet and repeat with remaining bread.
- Add berries and sugar (if using) to a bowl and mash them up slightly. Set aside.
- In a large bowl, add the whipped cream and use an electric beater to beat on high until stiff peaks form (about 3-5 minutes). Add in the yogurt and sugar and beat until combined and fluffy (just about 30 seconds).
- Serve the warm french toast topped with whipped yogurt, berries, maple syrup, and walnuts (if using).
Items you can prep ahead (optional)
- Chop and prep the berries
- Whipped yogurt can be made ahead
- Whisk together the egg/milk mixture
Substitutions:
- To make gluten-free: substitute with gluten-free bread
- To make vegan: you could try using an egg substitute and make whipped coconut cream in place of the whipped yogurt.
- If you don’t want to make the whipped cream part of the whipped yogurt, simply stir maple syrup into some whole milk Greek yogurt and use that as the topping.
Storage:
-
Store leftovers in an airtight container in the fridge
- French toast: up to 5 days in the fridge
- Whipped yogurt: up to 5 days in the fridge
- Berries: up to 5 days in the fridge
Leftovers + Repurposing:
- The best way to reheat the french toast is in the toaster or toaster oven. Top with the whipped yogurt, berries and walnuts.
- Enjoy leftover whipped yogurt and berries for a simple Spring/Summer dessert or for breakfast with some granola on top.
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