Driscoll's French toast with strawberry yoghurt
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French toast with strawberry yoghurt

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!

  • Method

    1. 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.

    2. 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.

    3. 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.

    4. Serving

      Serve French toast sticks with strawberry yoghurt for dipping.

  • 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
    ½ cup (125 ml) milk
    2 teaspoons caster sugar
    1 teaspoon pure vanilla extract
    ½ teaspoon ground cinnamon
    75 g unsalted butter 

    Strawberry yoghurt
    250 g punnet Driscoll’s strawberries, hulled
    2 teaspoons caster sugar
    ½ teaspoon pure vanilla extract
    1 cup (250 g) natural yoghurt 

    • Serves 4
    • Breakfast
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