A simple, full-proof french toast recipe that has everything I look for: custardy thick-cut bread and crispy brown buttery edges. It gets topped with a tangy, creamy, fluffy whipped yogurt and berries for a simple and decadent breakfast treat!
P.S. If you have leftover whipped yogurt and berries, it makes for a delicious, light 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
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 large eggs
- 1 cup milk (almond or whole milk)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 4 thick slices of challah bread or sourdough*
- 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
- *French toast is only as good as the bread you use. If you don’t have access to good bread, you can use 6-8 slices fo store bought sandwich bread – it will still taste good!
Instructions
- Preheat your oven to the lowest temperature setting and place a baking sheet inside (this will keep your toasts warm!)
- 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).
- 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.
- 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.
- Skip the whipped yogurt and just top with butter, syrup and berries!
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 Prep Time 10 minutes Cook Time 20 minutes Ingredients
- 2 large eggs
- 1 cup milk (almond or whole milk)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 4 thick slices of challah bread or sourdough*
- 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
- *French toast is only as good as the bread you use. If you don’t have access to good bread, you can use 6-8 slices fo store bought sandwich bread - it will still taste good!
Instructions
- Preheat your oven to the lowest temperature setting and place a baking sheet inside (this will keep your toasts warm!)
- 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).
- 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.
- 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.
- Skip the whipped yogurt and just top with butter, syrup and berries!
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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