Healthy French Toast
Posted: 06/11/26
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This healthy French toast has all the comforting flavors you crave minus the guilt. The protein-packed batter (over 20 grams!) is perfectly custardy with a hint of nuttiness and a delightful citrus twist. Load up a stack with your favorite toppings for a brunch-worthy dish!
What Makes This Recipe Different
- Think classic French toast with an upgrade. You get all those familiar flavors perked up with Greek yogurt, nutty almond extract, and fresh orange zest. You’d never guess this recipe has over 20 grams of protein!
- Choose your own adventure with the toppings. I’m all about fresh berries (hello, raspberries and blueberries), REAL maple syrup, and a good amount of butter. Toasted nuts and a spoonful of Greek yogurt would also be delish.
- Whipping up this custardy, golden brown French toast takes little effort — simply whisk, soak, and griddle. I love that it’s easy enough for a random Tuesday yet special enough for brunch with friends.
Cheryl’s Tested Notes Tips
- Don’t oversoak the bread! A quick 20 to 30 seconds per side is all those slices need to absorb that delicious custardy goodness. Any longer and you risk your French toast turning out soggy.
- I highly recommend adding the orange zest — it puts the wow in this healthy French toast! The burst of fresh citrus elevates the cozy flavors. Plus, it only takes a few seconds of zesting.
- When cooking in batches, add butter to the pan as needed. It gives the bread that coveted golden brown color with crispy edges. And let’s be real, the more butter, the tastier.
Ingredient Notes
- Try challah bread. It has a sweet, egg-y flavor with a soft texture that soaks up the custard. Challah isn’t as rich as brioche or as tangy as sourdough, but thick-cut slices make a divine French toast.
- Use sour cream. I find it gives the custard an even richer, tangier flavor than Greek yogurt.
- Swap whole milk with unsweetened almond milk. It’s not as creamy, but almond milk adds a wonderfully nutty flavor that complements the dish.
Add a splash of orange extract. Keep in mind, it’s more concentrated than fresh zest, so a little goes a long way.
Serving Suggestions
- Bacon and scrambled eggs. What better way to complete this breakfast than with another classic morning protein duo: bacon and eggs! The salty, fatty bacon and umami eggs are a complementary contrast to the sweetness of the French toast. Bonus points for the extra protein!
- Fresh fruit. Think stone fruits and fresh berries — like peaches and blackberries. The juiciness of the fruit is like a little refresher in between bites of all the buttery, syrupy goodness.
- Caramelized bananas. Cinnamony, sticky sweet bananas with a little crunch from the sugar?! I mean, come on. Do I need to say more?
Storage & Make-Ahead
Refrigerator: Place the cooled French toast and toppings in separate airtight containers. Leftovers should last in the fridge for about 3 days.
Freezer: Arrange the cooled, cooked French toast (without the toppings) on a sheet pan and freeze for about 1 hour. Once frozen, transfer the French toast to a resealable ziptop bag, removing any excess air. Freeze for up to 3 months.
Make-Ahead: Prep the custard and the toppings. Place each in separate, air tight containers and refrigerate for up to 24 hours. When ready to eat, batter, cook, and top the French toast.
Recipe FAQs
- What’s the best bread for French toast? Sourdough and brioche are my top recommendations. Challah and Texas toast are other great options. Whatever you choose, make sure to use thick slices.
- How long do I soak the bread slices? Not long! About 20 to 30 seconds per side. This lets the bread soak up the custard without giving it a soggy texture.
- What are the best toppings for French toast? Butter and maple syrup are classic. I also recommend a dusting of powdered sugar, fresh berries, toasted nuts, or a dollop of Greek yogurt.
More Easy Breakfast Recipes
- High Protein Blueberry Muffins
- Healthy Oatmeal Bars
- Sweet Potato Waffles
- Keto French Toast Sticks
- Peanut Butter Pancakes
- Gluten Free Crepes
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Healthy French Toast
This Healthy French Toast uses a Greek yogurt and egg custard that creates a golden, sweet breakfast that's perfect for brunch or special occasions.
Ingredients
For the Custard
- 4 large eggs
- ½ cup whole-milk Greek yogurt
- ½ cup whole milk or unsweetened almond milk
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon cinnamon
- zest of 1 orange optional
- pinch of sea salt
For the French Toast
- 8 slices day-old whole-grain sourdough or brioche thick-cut
- 1 to 2 tablespoons tablespoons butter or ghee
For Serving
- fresh berries raspberries and blueberries
- dollop of Greek yogurt
- toasted sliced almonds or chopped pecans
- drizzle of maple syrup
- pat of butter
Equipment
- wide, shallow dish ( 9×13 baking dish or a large shallow bowl)
- whisk
- large skillet or flat griddle (12-inch is ideal)
- spatula or flat turner
- microplane or zester (optional if using the orange zest)
Instructions
Make the Custard
- Crack 4 large eggs into a wide, shallow dish and whisk until completely smooth with no streaks of white remaining.
- Add ½ cup whole-milk Greek yogurt, ½ cup whole milk, 1 tablespoon pure maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 1 teaspoon cinnamon, zest of 1 orange (if using), and a pinch of sea salt.
- Whisk for about 60 seconds until custard is completely uniform, slightly pale, and smooth with no visible yogurt streaks. Tilt the dish and run the whisk along the bottom to catch any yogurt that settled.
Soak and Cook
- Place a large skillet or griddle over medium heat. Add about half of the 1 to 2 tablespoons butter and let it melt. The pan is ready when a drop of water sizzles on contact.
- Working in batches, dip each slice of bread into the custard and soak for 20 to 30 seconds per side. Lift, let excess drip off, and place directly onto the hot pan.
- Cook for 3-4 minutes per side until deeply golden and edges look set and slightly crisp. Do not press down or move slices while cooking.
- Add more butter between batches as needed. Transfer finished slices to a baking sheet in a 200°F oven to keep warm while cooking remaining batches.
Serve
- Stack 2 slices per plate. Top with fresh berries, an extra dollop of Greek yogurt, toasted sliced almonds or chopped pecans, a drizzle of real maple syrup, and a pat of butter. Serve immediately.
Notes
Storage: Store leftover cooked French toast in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a toaster oven or a 325°F oven for about 8 minutes until warmed through and the exterior is crisp again. Avoid the microwave if possible; it softens the crust and can make the interior soggy.
Make it Ahead: Whisk the custard up to 24 hours in advance and store covered in the refrigerator. Give it a quick whisk before using, as the yogurt can settle slightly overnight.
Make it Dairy-Free: Swap whole-milk Greek yogurt for full-fat unsweetened coconut yogurt and use unsweetened almond or oat milk in place of whole milk. Use dairy-free butter or coconut oil for the pan.
Make it Gluten-Free: Use your preferred thick-cut gluten-free sandwich bread. Reduce the soak to about 15 seconds per side, as gluten-free bread can be more fragile when wet.
Bread Tip: Day-old bread works best. If your bread is fresh, place slices on a baking sheet in a 200°F oven for 10 minutes to dry them out slightly before soaking.
Nutrition Information
Calories: 488kcal | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.1g | Total Carbs: 73g | Fiber: 3g | Sugar: 12g | Net Carbs: 70g | Vitamin C: 0.02mg | Cholesterol: 176mg | Sodium: 877mg | Potassium: 308mg | Calcium: 168mg | Iron: 6mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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