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French Toast with Whipped Yogurt and Berries

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People

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.

Items you can prep ahead (optional)

  • Chop and prep the berries
  • Whipped yogurt can be made ahead
  • Whisk together the egg/milk mixture

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).

Notes

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.