Wholemeal French Toast with Yoghurt, Honey & Raspberries

Turn some stale bread lying around in your fridge into French toast topped with fresh berries for a special breakfast treat.  With some deviations from the traditional recipe,  I soak wholemeal bread in a mixture of egg and yoghurt (instead of milk) seasoned with vanilla and cinnamon before frying them off with butter.  Rather than smothering the toasts in maple syrup,  I dress them with locally produced raw honey from my friend Rod who is a beekeeper.  The honey is so naturally and intensely sweet you only need a drizzle of it.  In place of more butter on top, I serve the toasts with extra yoghurt.  A lighter version of the fare but no less inviting and delicious.

Serves 2

INGREDIENTS

• 2 large eggs
• ½ cup Greek yoghurt
• 1 teaspoon vanilla bean paste or extract
• 1 teaspoon ground cinnamon
• 4 slices thick wholemeal bread
• 4 teaspoons butter
• a handful of fresh raspberries, or mixed berries of your choice, to serve
• 2 tablespoons honey, to serve
• extra Greek yoghurt, to serve

METHOD

1. In a large shallow dish, whisk eggs, yoghurt, vanilla and cinnamon together until combined.
2. Place 4 slices of bread in the egg mixture, one at a time, soaking for about 20 seconds on each side.  Transfer to a plate.
3. In a large frying pan, melt 2 teaspoons butter over medium-low heat.  Fry 2 slices of bread in the pan for 1-2 minutes each side or until golden.  Remove from heat and transfer to a serving plate.  Slice toasts in half.
4. Wipe the pan clean with paper towels.  Repeat Step 3 and fry the other 2 slices of bread.
5. Top toasts with raspberries.  Drizzle over with honey.  Serve with extra yoghurt.