About this recipe
French toast that actually fills you up. Greek yogurt in the batter makes it thicker and bumps the protein without tasting like a gym shake.
Four slices cook in one skillet if you work in two batches. Keep the first batch warm in a low oven while the second cooks.
Day-old bread soaks better than fresh. Soft sandwich bread falls apart if it sits too long in the batter.
BATTER
Step 1
In a shallow dish, whisk eggs, yogurt, milk, cinnamon, vanilla, and salt until smooth with no yogurt lumps.
Step 2
Soak each bread slice 20 to 30 seconds per side until the batter coats both faces but the slice still holds together. Do not leave it sitting until soggy.
COOK
Step 3
Heat 1 teaspoon oil in a large nonstick skillet over medium until it shimmers.
Step 4
Cook 2 slices at a time over medium until the underside is deep golden, 2 to 3 minutes. Flip and cook until the second side is golden and the center feels set, 2 to 3 minutes more.
Step 5
Add the remaining oil and cook the last 2 slices the same way. Serve warm.
Tips
If the batter looks too thick to coat evenly, whisk in 1 more tablespoon of milk before soaking.
Keep finished slices on a wire rack in a 200°F oven so they stay crisp while the next batch cooks.
Swaps
Sandwich breadWhole wheat sandwich bread
Same slice count; slightly nuttier and a bit more fiber.
Olive oilButter
Same teaspoon amount; richer flavor and faster browning.
Equipment
Shallow dish · Large nonstick skillet · Spatula · Whisk
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