French Toast With Greek Yogurt – Classic Comfort, Lightened Up
French toast feels special even on an ordinary morning. It’s warm, crisp at the edges, and just sweet enough to make everyone smile. This version keeps that classic flavor but adds a creamy Greek yogurt twist for extra protein and a subtle tang.
You still get custardy centers and golden crusts, just a little lighter and more balanced. It’s simple, cozy, and perfect for a lazy weekend or a quick breakfast-for-dinner.
Ingredients
Method
- Prep the bread: Slice bread into thick slices (about 3/4 to 1 inch). If it’s very fresh, leave slices out for 10–15 minutes to dry slightly. Slightly stale bread absorbs custard better and won’t get soggy.
- Make the custard: In a mixing bowl, whisk 3 large eggs, 1/2 cup plain Greek yogurt, and 1/2 cup milk until smooth. Add 1 teaspoon vanilla, 1/2 to 1 teaspoon cinnamon, a pinch of salt, and 1–2 teaspoons sugar or maple syrup. Whisk until the mixture is silky and no yogurt lumps remain.
- Heat the pan: Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter. When it foams and smells nutty, you’re ready to cook.
- Soak the bread: Pour the custard into a shallow dish. Dip each slice for about 15–20 seconds per side. The bread should be evenly coated but not falling apart. Shake off excess.
- Cook the first batch: Lay slices in the hot pan without crowding. Cook 2–3 minutes per side, until golden brown with crisp edges. Adjust heat if they brown too quickly.
- Finish and repeat: Add a little more butter between batches as needed. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
- Serve: Top with a dollop of Greek yogurt, maple syrup, and berries. Add a dusting of powdered sugar if you like.
What Makes This Recipe So Good
This is classic French toast with a small upgrade that makes a big difference. Greek yogurt blends into the custard, giving you a richer texture without relying on heavy cream.
The flavor stays familiar—vanilla, cinnamon, a touch of sweetness—while the yogurt adds body and a gentle tang.
- Balanced and satisfying: The protein from Greek yogurt keeps you fuller longer.
- Golden and custardy: You still get crisp edges and a soft center.
- Simple ingredients: Everything is easy to find and budget-friendly.
- Make-ahead friendly: The custard can be mixed the night before.
- Flexible: Works with many types of bread and toppings.
Shopping List
- Bread: Brioche, challah, or sturdy sandwich bread (day-old is best)
- Eggs: Large
- Greek yogurt: Plain, full-fat or 2%
- Milk: Dairy or unsweetened almond/oat milk
- Vanilla extract
- Ground cinnamon
- Salt
- Sugar or maple syrup: Just a little for the custard
- Butter: For the pan
- Optional toppings: Fresh berries, banana slices, maple syrup, honey, powdered sugar, extra Greek yogurt
Instructions
- Prep the bread: Slice bread into thick slices (about 3/4 to 1 inch). If it’s very fresh, leave slices out for 10–15 minutes to dry slightly. Slightly stale bread absorbs custard better and won’t get soggy.
- Make the custard: In a mixing bowl, whisk 3 large eggs, 1/2 cup plain Greek yogurt, and 1/2 cup milk until smooth.
Add 1 teaspoon vanilla, 1/2 to 1 teaspoon cinnamon, a pinch of salt, and 1–2 teaspoons sugar or maple syrup. Whisk until the mixture is silky and no yogurt lumps remain.
- Heat the pan: Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter.
When it foams and smells nutty, you’re ready to cook.
- Soak the bread: Pour the custard into a shallow dish. Dip each slice for about 15–20 seconds per side. The bread should be evenly coated but not falling apart.
Shake off excess.
- Cook the first batch: Lay slices in the hot pan without crowding. Cook 2–3 minutes per side, until golden brown with crisp edges. Adjust heat if they brown too quickly.
- Finish and repeat: Add a little more butter between batches as needed.
Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
- Serve: Top with a dollop of Greek yogurt, maple syrup, and berries. Add a dusting of powdered sugar if you like.
Storage Instructions
French toast keeps well and reheats beautifully. Great for meal prep or quick breakfasts.
- Refrigerate: Store cooled slices in an airtight container for up to 3 days.
Separate layers with parchment to prevent sticking.
- Freeze: Freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Squeeze out extra air.
- Reheat: Toast in a toaster or toaster oven until hot and crisp. You can also bake at 350°F (175°C) for 8–10 minutes, or pan-warm with a touch of butter.
Avoid microwaving if you want crisp edges.
- Leftover custard: Refrigerate for 24 hours and stir before using. If it separates, whisk again.
Why This is Good for You
French toast can be more than comfort food. This version uses Greek yogurt to boost protein and cut back on heavy cream.
That means a steadier, more satisfying breakfast without losing flavor.
- Protein boost: Greek yogurt adds high-quality protein, which helps with energy and fullness.
- Calcium and probiotics: Yogurt contributes calcium, and if your brand includes live cultures, you may get gut-friendly benefits.
- Balanced carbs: Pair with fiber-rich toppings like berries and a sprinkle of nuts or seeds for better blood sugar balance.
- Customizable sweetness: You control the sugar in the custard and the toppings.
What Not to Do
- Don’t rush the soak: A quick dip won’t fully hydrate the bread, and your toast may taste dry. Give each side time to absorb.
- Don’t use flimsy bread: Very thin or soft bread can collapse. Choose sturdy slices, preferably a day old.
- Don’t crank the heat: High heat burns the outside before the center sets.
Medium heat gives you a golden crust and tender middle.
- Don’t skip the salt: A tiny pinch sharpens the flavors and keeps the sweetness in check.
- Don’t overcrowd the pan: Overcrowding steams the bread. Give slices room so they crisp up.
Variations You Can Try
- Lemon-Blueberry: Add 1 teaspoon lemon zest to the custard and serve with blueberries and a lemony yogurt dollop.
- Brown Sugar Cinnamon: Swap the sweetener for 1 tablespoon brown sugar and add a pinch of nutmeg.
- Almond-Vanilla: Use almond extract instead of vanilla and top with toasted sliced almonds and honey.
- Whole-Grain: Use hearty whole-grain bread, add a splash more milk to the custard, and top with banana and peanut butter.
- Banana Custard: Whisk in 2–3 tablespoons mashed ripe banana. It adds natural sweetness and moisture.
- Savory Twist: Skip sugar and vanilla, add chives and black pepper, and serve with smoked salmon or sautéed mushrooms.
FAQ
What’s the best bread for French toast?
Brioche and challah are classic because they’re rich and sturdy.
Thick-cut sandwich bread also works well. Day-old bread is ideal—it soaks evenly without turning mushy.
Can I use non-dairy yogurt?
Yes. Choose a thick, unsweetened dairy-free yogurt (like coconut or almond-based).
Adjust sweetness since some non-dairy yogurts can be tangier or less rich.
Why add Greek yogurt to the custard?
It adds creaminess and protein without needing heavy cream. The result is a custard that clings to the bread and cooks up tender with a light tang.
How do I keep French toast from getting soggy?
Use sturdy bread, soak just long enough to saturate without breaking, and cook over medium heat. Let slices rest for a few seconds after dipping so excess custard drips off.
Can I make this ahead?
Yes.
Mix the custard the night before and store it in the fridge. You can also cook the French toast, cool it, and reheat in a toaster or oven for a quick morning meal.
Do I need sugar in the custard?
No. You can skip it and rely on toppings like fruit and maple syrup.
A small amount in the custard helps with browning and a balanced flavor, but it’s optional.
What pan works best?
A nonstick skillet or a well-seasoned cast-iron pan gives great browning. A flat griddle is perfect for cooking multiple slices at once.
How do I know when it’s done?
Look for deep golden color and a slight spring when pressed. The center should feel set, not wet or jiggly.
Can I bake French toast instead of frying?
Yes.
Arrange soaked slices on a greased sheet pan and bake at 375°F (190°C) for 12–15 minutes, flipping halfway. Finish with a quick broil for extra color if needed.
What should I serve with it?
Fresh berries, a dollop of Greek yogurt, maple syrup, and a sprinkle of chopped nuts are ideal. Bacon, sausage, or scrambled eggs make it a fuller brunch.
Final Thoughts
This French toast with Greek yogurt keeps everything you love—comforting flavor, golden edges, and soft centers—while adding a touch of balance.
It’s easy, reliable, and ready for your favorite toppings. Keep it classic with maple and berries, or try a fun variation. Either way, you’re getting a breakfast that feels indulgent and still starts the day on a steady note.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
