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Greek Yogurt and Strawberry-Topped French Toast

Greek Yogurt and Strawberry-Topped French Toast

Recipe Details
YIELD: 4 servings
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 50 minutes

Greek Yogurt and Strawberry-Topped French Toast

French Toast
4 slices Italian bread
3/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup half-and-half or milk
1 tablespoon corn syrup
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped pecans

Greek vanilla yogurt
Sliced strawberries
Chopped pecans


Greek Yogurt- and Strawberry-Topped French Toast

Heat oven to 400°F. Spray PYREX® Easy Grab™ 1.3 quart oval baking dish with cooking spray. Toast bread very lightly in toaster; set aside. In 2-quart saucepan, mix 3/4 cup brown sugar, the butter, half-and-half and corn syrup. Cook over medium heat, stirring constantly, just until smooth (do not boil). Spread mixture in baking dish.

In medium PYREX® mixing bowl, beat eggs with fork. Beat in milk, vanilla and salt. Slowly dip toasted bread, one slice at a time, into egg mixture, allowing bread to soak up egg mixture; arrange bread over topping in dish, overlapping if necessary to fit. Cover; refrigerate at least 1 hour but no longer than 8 hours.

Uncover baking dish; sprinkle bread slices with 1/2 cup chopped pecans. Bake 20 to 25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. To serve, place French toast, caramel side up, on individual serving plates. Top each with yogurt, strawberries and pecans.

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