Yogurt French Toast

Hosting friends for breakfast this weekend? Knock your guests’ socks off with this Yogurt French Toast recipe, which has ALL of the flavor. Serve with your favorite fruit for a delicious weekend breakfast! Makes 6 servings.

Yogurt French Toast, on a white plate, drizzled with maple syrup and sprinkled with powdered sugar, with strawberries

Years ago, I was obsessed with making a Healthy French Toast recipe.

In fairness to myself, I was watching my figure (hey, I was getting married and then a newlywed) and also didn’t keep full-fat dairy products in my house because I was the only one who ate them. (Thank you, my darling sweet husband.)

Oh, how the times have changed.

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    We have two daughters now, and all the dairy products in our house are full-fat.

    This here was my first recipe ever published on The Speckled Palate, and I’m loathe to update it. But the fact of the matter is, none of y’all have even seen it, and goodness knows it needs a bit of a face lift. 😉 

    This healthy French toast recipe was shared originally on Memorial Day, when I mused about being a staff photographer at a newspaper in Mississippi. While there, I worked holidays quite often, and I always enjoyed doing so because I inevitably learned something I did not know and met some cool people. There were a lot of veterans in my town, and Memorial Day was one of my favorites to document because I loved talking with them, learning and remembering why this holiday is so important. 

    This Yogurt French Toast recipe has stood the test of time, having been adapted from my aunt’s recipe that she made for my sister’s graduation day.

    And we still make it to this day, though the ingredients are a little bit different.

    Other breakfast recipes we’ve loved throughout the years that pair well with this French toast: Blended MimosasSage Browned Butter Homemade Home FriesJazzed-Up Scrambled Eggs

    Need some breakfast recipe inspiration? Check out my Breakfast recipe index!

    Ingredients for the french toast recipe, shown from above on top of a blue and white striped towel

    What you’ll need to make Yogurt French Toast

    How to make Yogurt French Toast

    To start off, you’ll need some bread. Ciabatta is one of our favorites for this because it’s nice and crusty and soaks up the liquid without falling apart.

    You will also need Greek yogurt, milk, eggs and cinnamon. 

    Whisk the yogurt, milk, eggs and cinnamon together. If you want to add nutmeg to the recipe, this would be the time to do it. Vanilla extract would taste really good added at this point, too. 

    Dip the bread into the yogurt/milk/egg mixture. It’s not going to be a piddly dip, though. For these, you need to let them sit and soak for about five minutes before tossing them into the pan. Trust me. It’s worth it.

    As the slices soak, place a large skillet on medium-high heat with a pat of butter in it so that when the bread is done soaking, the butter will be ready to go.

    After the sliced bread has sufficiently soaked in the yogurt/milk/egg mixture, gently place each slice in the searing hot pan.

    Be careful at this step, as hot pans and hands do NOT mix very well, and since butter has been melted in the pan, be aware that if you drop the slices into the pan quickly, the butter may spatter. And since it’s hot, it doesn’t feel too good, either.

    Since the heat is on medium-high, it shouldn’t take too long to sear the sides of the toast. It’ll take anywhere from 4-7 minutes on each side, tops, but this really depends on your stove and its quality.

    French toast cooks on a griddle on the stovetop

    Once the first side is browned, flip with a spatula, and allow the other side cook for the same amount of time as the first.

    Both sides should be crusty and browned before you remove them from the pan and place them on the baking sheet. 

    Pop the baking sheet in the oven. 

    Why do we do this? Because unless you have a ginormous frying pan or are only cooking for one, you’re going to need to cook another batch of French toast. And because this is a way to ensure that the inside of the bread cooks all the way through without burning the outside of the bread.

    Once the baking sheet is in the oven, repeat the process for the French toast as many times as necessary to make up the amount of toast needed for your crew.

    And by the time you’re finished with the toast, the ones that have been slowly cooking through in the oven will look be crispy on the outside and creamy on the inside. (And obviously delicious!)

    The last step is all about personal preference. For me, strawberries and a delightful pure maple syrup are the perfect topping for my French toast. Dust ’em with powdered sugar, too, if that’s your thing!

    And ENJOY.

    Powdered sugar is sprinkled on top of the French toast on a white serving platter

    Erin’s Easy Entertaining Tips and Tricks

    Yogurt French Toast is a fun dish to make for brunch at home! (Yes, you can and should host friends or family for brunch. Unsure where to start? I wrote How to Host Brunch at Home just for you!)

    • Purchase your ingredients a few days in advance. Why? Because you want the bread to be kind of stale to make it extra awesome for French toast. When I purchase the bread, I’ll oftentimes slice it and then leave the bag open until the morning we make the toast.
    • Make the French toast 30 minutes to 1 hour before guests arrive. Since it goes into a low temperature oven to cook all the way through, you can (and should) make the French toast earlier. Just be sure to give yourself enough time to cook the toast on the stovetop before they go in the oven! French Toast is best when the outside is browned and crusty.
    • Set out your toppings. Whether you’re serving fruit, powdered sugar or maple syrup, you can easily prep these ingredients before your guests arrive, too. Place them on the table (or on the bar where you’ll be serving the French toast from) so that everyone knows what is available.

    Maple syrup is drizzled on top of the French toast

    Frequently Asked Questions

    What is the best bread for French toast?

    I highly recommend using a crusty bread, like a ciabatta or a baguette, for this recipe. Ideally, the bread should be a few days old and a little stale so it can soak up all the liquid.

    Can I make this recipe dairy free?

    I’m sure you can, though I’ve never given that a try before. Dairy free yogurt and milk should work as substitutes here, but I can’t confirm it works.

    If you’re in the market for a dairy free French toast, I suggest checking out my Praline French Toast!

    Why do you use yogurt in this recipe?

    French toast recipes normally call for heavy cream or a whole milk.

    I started using yogurt because I had it on hand, and it gives the French toast an amazing texture, too. This recipe was developed in 2011, when I was all about low-fat yogurt and milk, and this was my way to have a more decadent breakfast without worrying too much about the fat content.

    These days, I’m not too concerned about fat content or about an occasional indulgence. 😉 

    What are some substitutions I can make to this Yogurt French Toast recipe?

    • You can use full-fat, low fat or no fat versions of the milk and the yogurt here. Use whatever you have on hand.
    • The original recipe calls for low fat vanilla yogurt, but we’ve been using plain Greek yogurt in recent years. If you’d rather have flavored yogurt, have at it! Just know that your substitutions will change the calories in each serving.
    • You can also use regular yogurt or Skyr-style. The different types will make for different thicknesses of the dipping mixture, but it yields an equally delicious result.

    Overhead of the Healthy French Toast, drizzled in maple syrup


    Overhead of the Healthy French Toast, drizzled in maple syrup

    Yogurt French Toast

    Erin Parker, The Speckled Palate
    Hosting brunch or breakfast this weekend? Knock your guests' socks off with this Yogurt French Toast recipe, which has ALL of the flavor and less fat than the regular. Crusty pieces of bread are dipped in a yogurt, skim milk and egg mixture before frying in a pan with a little butter until golden brown. The French Toast pieces are then baked until cooked through. Enjoy warm with fresh berries and your favorite syrup!
    4.67 from 12 votes
    Servings 6 servings
    Calories 535 kcal
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes


    French Toast

    • 1 loaf ciabatta bread sliced into 12-1" thick slices
    • 1/3 cup Greek yogurt
    • 1 ¼ cup milk at room temperature
    • ½ teaspoon ground cinnamon
    • 4 eggs at room temperature
    • 1 tablespoon unsalted butter


    • Sliced fruit
    • Pure maple syrup
    • Powdered sugar optional

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    • Preheat oven to 300°F.
    • Crack the eggs into a bowl or a large baking dish. Whisk them together, then pour in the milk and the yogurt. Stir until just mixed. Sprinkle in the cinnamon and whisk.
    • Slice the bread into 1" thick slices if you haven't already.
    • Dip the sliced bread into the egg/milk/yogurt mixture and let sit for five minutes.
    • While bread is soaking in the mixture, heat a large skillet or a griddle over medium-high heat. Melt the butter in the pan.
    • After the bread has soaked, gently lift it out of the liquid mixture and place in the searing hot pan.
    • Sear on both sides until browned, then transfer to a baking sheet into the warm oven. Transferring the cooked French toast into the oven does two things: ensures that the toast is cooked through AND also keeps the toast warm while the rest is being cooked up.
    • Repeat the process as needed and once all the toast is cooked, serve topped with your favorite fruit and syrup.


    Older bread works better in French toast, simply because it will sop up more of the liquid mixture and have more flavor.
    • You can use full-fat, low fat or no fat versions of the milk and the yogurt in this recipe.
    • The original recipe calls for low fat vanilla yogurt, but we've been using plain Greek yogurt in recent years. If you'd rather have flavored yogurt, have at it! Just know that your substitutions will change the calories in each serving.
    • You can also use regular yogurt or Skyr-style. The different types will make for different thicknesses of the dipping mixture, but it yields an equally delicious result.


    Serving: 1gCalories: 535kcalCarbohydrates: 92gProtein: 19gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 134mgSodium: 696mgFiber: 4gSugar: 32g
    Keyword Breakfast, Brunch, easy entertaining, easy French toast, french toast
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!

    What is your favorite breakfast food? Are you a fan of French toast?

    The photos and recipe for this Yogurt French Toast were originally published on May 30, 2011. The photographs, along with the text of this blog post, were updated on November 27, 2019.

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. I can attest to the deliciousness of this recipe. Even though I’m personally a powdered sugar fan when it comes to French Toast. This breakfast was a delightful start to my Memorial Day! Thanks again for the wonderful time and food!

    2. I will be making this for mother’s day breakfast. The only difference is adding sliced almonds and almond extract to the batter. I was ruminating on the almond french toast recipe, when the idea of using yogurt came to me, but wasn’t sure if it would work.

      1. Hey Keith! So happy that you’re going to be making this for Mother’s Day breakfast. I love the idea of adding sliced almonds, as well as almond extract to this dish. I have never done it, but it sounds DELICIOUS.

        If you do this, I would add a teaspoon almond extract (because it’s strong!) to the egg mixture, dunk the bread and then place it into a bowl of sliced almonds so those stick to the exterior of the bread before cooking. The only thing I’d be mindful of is the thickness of the bread slices, as well as how high the heat is because the almonds could burn before the insides of the toast are cooked through. You could also hold off on coating the bread in the almond slices and instead toast those in a pan and use them as a garnish after the toast has been cooked to ensure that they don’t burn on the bread.

        If you give this a try, will you come back and let me know how it turned out? I hope it’s delicious and love that you’re already planning this for a special lady in your life. Happy Mother’s Day!

        1. Thanks Erin for the suggestions. I did make it and here’s the break down. As far as the almonds go; eh. Not bad but not as “wow” as I thought it would be.
          Now then. I will be using yogurt again! The only variation from your recipe was brown sugar and nutmeg. I tasted before adding the brown sugar, and it was a touch flat. The brown sugar is like salt, imho. It melds all the other flavors together and makes them pop.
          Know what else I’m gonna do? I’m gonna add my top secret ingredient from my award winning recipe. Triple Sec. A splash of OJ works well too, but the Triple Sec adds a dimension that’s hard to explain.
          I’m deviating from the spirit of “healthy” French toast recipe, but that’s what weekends are for.

          1. Thanks for reporting back, Keith! I love your enthusiasm, and though I’m also disappointed that the almond addition wasn’t as spectacular as you’d hoped, I love that you’re going to use this base again to play with the flavors. The addition of brown sugar and nutmeg sounds excellent here, as does triple sec. I’ve never tried that in a French toast situation and clearly need to give it ago. 😉 And hey, nothing wrong with deviating in the spirit of trying something new and weekend decadence. Enjoy!

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