Honey Yoghurt French Toast
By Yeo Valley
Published on 12 October 2023
We couldn’t think of a better way to start the day than with this heart-shaped Honey Yoghurt French Toast from Yeo Valley Organic. Don’t forget the fruity compote, a dollop of yoghurt and a generous drizzle of maple syrup to serve. Looking for more breakfast recipes? Look no further.Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 8 thick brioche or sourdough slices
- 2 large eggs
- 70ml Yeo Valley Organic Whole Milk
- 100g Yeo Valley Organic Natural Yoghurt
- 1 tsp vanilla extract
- ½ ground cinnamon
- 1 tsp runny honey
- 2 tbsp olive oil
- 120g frozen summer berries
- 2 tbsp icing sugar
- 2 tbsp Yeo Valley Organic Unsalted Butter
- 4 tbsp maple syrup
Method
Step 1
To make the French toast, cut the brioche or sourdough slices into heart shapes. We’d recommend using a heart-shaped cutter but those with a steady hand can use a knife. (See the cook’s tip for the scraps.)Step 2
Whisk the eggs, milk, 50g of the yoghurt, vanilla extract, cinnamon, honey and olive oil in a shallow lipped dish or bowl until well combined.Step 3
Add the bread in the liquid mix and leave to soak for 3 mins on each side then remove to a plate until ready to cook.Step 4
To make the fruit compote, tip the frozen berries and icing sugar into a saucepan and gently cook for 5-8 mins until the liquid has reduced and the compote has thickened. Set aside until ready to serve.Step 5
Melt the butter in a large frying pan over a low heat. Add the soaked bread to the pan and cook for 4 mins on each side until golden brown.Step 6
Serve the toast with fruit compote, a dollop of natural yoghurt and a drizzle of maple syrup.