Honey Yogurt French Toast
We’ve taken a humble pot of Yeo Valley Organic Natural Yogurt and worked our magic to create three new Valentine’s Day recipes set to impress. Add some love to your breakfast with this sweet breakfast, then make the most of your yogurt in our Winter Salad and Chocolate Chip Cookies recipes.
Ingredients
Fresh Toast Hearts
- 8 Thick Brioche or Sourdough slices
- 2 Eggs
- 70ml Yeo Valley Organic Whole Milk
- 50g Yeo Valley Organic Natural Yogurt
- 1 tsp Vanilla extract
- ½ tsp Cinnamon
- 1 tsp Honey
- 2 tbsp Olive oil
- 2 tbsp Yeo Valley Organic Unsalted Butter
Frozen Berry Compote
- 120g Frozen berries
- 2 tbsp Icing sugar
Toppings
- 50g Yeo Valley Organic Natural yogurt
- Fruit compote (as above)
- Maple syrup
Try it with...
Method
- 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. Save the off-cuts for our Winter Salad recipe.
- Combine eggs, milk, yogurt, vanilla extract, cinnamon, honey and olive oil in a dish or bowl.
- Soak the bread in the liquid mix for 3 minutes on each side.
- Add the heart-shaped bread to a plate and fry the bread in butter for 4 minutes on each side on a low heat.
- To make the fruit compote, add the frozen berries and icing sugar to a saucepan and cook for 5-8 minutes until the liquid has reduced and the compote has thickened.
- Serve the toast with fruit compote, a dollop of natural yogurt and a drizzle of maple syrup.
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