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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!
I spent a lot of time this morning thinking about Memorial Day and my time as a staff photographer in Mississippi. I worked every other holiday, and I always enjoyed it 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 cover because I loved talking with them, learning and remembering why this holiday is so important. And while I reminisced about my time in Mississippi with my friend Lauren, I whipped up one of my favorite breakfast foods – French toast.
I have always been a sucker for breakfast foods – any kind – so when my Aunt Janet made French toast for my little sister’s graduation day, I was all about it and made sure to take notes so I could bring the recipe back to our kitchen.
This French toast recipe is a bit of an aberration, as it does not call for heavy cream, but it works all the same and, in my opinion, is just as delicious.
To start off, you’ll need some crusty bread. Ciabatta is one of our favorites.
You will also need vanilla yogurt (we keep nonfat around our home), milk (we like skim), eggs and cinnamon, which is not pictured because it’s currently in another city waiting on me and Lauren had to bring her roommate’s over so we could have cinnamon-y French toast.
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. And I bet that vanilla extract would taste really good added at this step, as well. The mix should look a little something like this:
Go ahead and 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 in the goodness for about five minutes before tossing them into the pan. Trust me. It’s worth it.
(And at this point, I’d go ahead and put a large skillet on medium-high heat with a pat of butter in it so that when the bread is done soaking, the pan will be ready for frying.)
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 should take about 7 minutes (or less!) each side, tops, and that really depends on your stove and its quality. Our stove? Not so lovely right now, but this will all change in less than a week, and I personally cannot wait.
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 for the next step.
The next step is pulling them out of the pan and placing them on a baking sheet to go into the oven.
Why? Because unless you have a ginormous frying pan or are only cooking for one, you’re going to need to whip up 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.
It should look like this before you pop it into the oven:
Place the baking sheet into the oven, which should be on 300 degrees, and 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 like this – crispy on the outside and creamy on the inside. And delicious.
The last step is all about personal preference. For me, strawberries and a delightful berry syrup are the perfect topping for my French toast. For others, maple syrup. And for some, powdered sugar. This step is all about what makes you happy.
Place the toast onto your plate. Top with your topping of choice. And, last but not least, enjoy!
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!
- 1 loaf ciabatta bread, sliced into 12-1" thick slices
- 1/3 cup 0% fat Greek yogurt
- 1 ¼ cup 2% milk, at room temperature
- ½ teaspoons ground cinnamon
- 4 eggs, at room temperature
- 1 tablespoon unsalted butter
- Sliced fruit
- Pure maple syrup
- Powdered sugar, optional
- 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.
- Lodge Cast Iron Reversible Grill/Griddle Pan
- USA Pan Extra Large Sheet Pan
- Pyrex 2-Cup Measuring Cup
- Emile Henry Ceramic Oval Baking Dish
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Amount Per Serving:Calories: 535 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 134mg Sodium: 696mg Carbohydrates: 92g Fiber: 4g Sugar: 32g Protein: 19g