Rye Bread French Toast pomegranates, berries & Greek style yogurt
An healthy and indulgent dish of Rye bread soaked in creamy vanilla egg custard, fried, then served with fresh fruit and zest yogurt- cook on the day or make in advance
Ingredients
- 3 Large eggs beaten
- 200 ml Whole milk
- 1/2 tsp Vanilla extract
- 40 g Unsalted butter
- 6 slices Rye bread
- 200 g Greek yogourt
- 1 tsp Orange zest
- 1 tsb Honey
- 1/2 tsp Cinnamon
- 40 g Pomegranate seeds
- 150 g Blackberries
- 75 g Blueberries
Instructions
- For the custard, mix together the Eggs, milk and vanilla extract.
- Melt a little bit of the butter in a nonstick frying pan over a medium heat. Dunk 1 slice of Rye bread into the custard to soak, then cook for 2-3 minutes on each side until golden.
- Repeat with the remaining Butter, Rye bread and custard Keeping the cooking slice warm in a low oven. If making ahead allow to cool then stored covered, in the fridge for up to 1 day
- Put the yogurt into one bowl and mix in the orange zest. Loosely stir through the honey and cinnamon until rippled but don't combine completely.
- Transfer the warm French toast in a serving plate. If made ahead heat the slices under the grill for 1-2 minutes each side until piping hot. Scatter over fruits, dollop on the yogurt, dust with the extra cinnamon and sprinkle with the remaining Zest to serve
Video
Notes
For this recipe I used organic sunflower rye bread, you can use plain rye bread if you like.