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French Toast with Strawberry Yoghurt
Serves4
Cooking time
30m
Toast soldiers just got a makeover. Dip these eggy sweet treats in our version of strawberry yoghurt – essentially, your favourite strawberry yoghurt mixed with some extra special ingredients, including a punnet of fresh berries!
Ingredients
8 x 2 cm thick slices of good quality, 1-2 day old white bread, such as pana di casa or sourdough
2 eggs
1/2 cup(125 ml) milk
2 tspcaster sugar
1 tsppure vanilla extract
1/2 tspground cinnamon
75 gunsalted butter
Strawberry yoghurt
250 gpunnet Driscoll's strawberries, hulled
2 tspcaster sugar
1/2 tsppure vanilla extract
1 cup(250 g) natural yoghurt
Method
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Strawberry yoghurt
Place the strawberries, sugar and lemon juice in a small saucepan and set over low heat and bring to the simmer. Simmer for 5 minutes, or until sugar dissolves and strawberries soften. Set aside to cool. Once cooled, mix strawberries through the yoghurt. Transfer into a serving bowl and refrigerate until required.
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French toast
Cut the bread slices into 2 cm thick sticks and remove the crusts. Whisk the eggs, milk, sugar, vanilla and cinnamon together in a medium bowl.
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Cooking
Preheat a large frying pan over medium heat. Melt half of the butter in the pan. Dip the bread sticks into the egg mixture for a few seconds, to soak up some of the egg mixture, don’t soak them or they will go soggy. Place directly into the pre-heated pan and cook in batches for 2 minutes on each side, or until golden brown. Transfer onto a large plate and dust generously with icing sugar.
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Serving
Serve French toast sticks with strawberry yoghurt for dipping.
