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French Toast With Greek Yogurt - Classic Comfort, Lightened Up

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Top with a dollop of Greek yogurt, maple syrup, and berries. Add a dusting of powdered sugar if you like.