Healthy French Toast

easyhealthyrecipes.com/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.

Prep: 10

Cook: 20

Total: 30

Recipe makes approximately 4

Equipment Needed

wide, shallow dish (( 9x13 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))

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)