Yoghurt French Toast

Ingredients

Nut-free

10 minutes preparation time + 10 minutes cooking time

French Toast

2 eggs
125 ml (1/2 cup) full-cream milk
1 tablespoon caster sugar
1 teaspoon vanilla bean paste or vanilla extract
4 thick slices (about 5 cm / 2 inches thick) brioche or challah (a soft white milk bread also works well)

To Serve

4 pouches Tamar Valley Dairy The Creamery Pouches
A few handfuls of fresh fruit, depending on the yoghurt flavour (optional - equally delicious with just the yoghurt)
Icing sugar, for dusting (optional)

In a large, wide, shallow dish, whisk together the eggs, milk, sugar and vanilla until smooth and well combined.
Add the brioche slices and soak for about 1 minute. Turn and soak the other side, then gently press or drag the slices through the remaining mixture to absorb any excess custard.
Heat a large frying pan over medium heat and add a small knob of butter, swirling to coat the base.
Add the soaked brioche slices and cook for 2-3 minutes on each side, or until golden brown and lightly caramelised.
Transfer to serving plates. Top each slice with a generous squeeze of yoghurt.
Finish with fresh seasonal fruit (if using) and a light dusting of icing sugar. Serve warm.

NOTES

Bread choice matters: Slightly stale brioche or challah works best as it absorbs the custard without becoming too soft.
Thickness is key: Thick slices (around 5 cm / 2 inches) give you that custardy centre with a golden exterior.
Heat control: Medium heat is ideal - too hot and the outside will burn before the inside cooks through.