Muesli-Crusted French Toast with Yoghurt

TIME

SERVES

2

CREATED BY

Dr. Joanna McMillan

SUMMARY

Start your day with a delicious twist on a classic in this Muesli‑Crusted French Toast with Yoghurt, as featured on Good Chef Bad Chef. Thick slices of French toast are coated in crunchy Toasted Muesli Macadamia Cranberry, pan‑fried until golden, then finished with creamy yoghurt for the perfect balance of crisp, soft and creamy textures. Ideal for weekend brunch, slow mornings or a breakfast that feels a little bit special, this easy recipe brings wholesome ingredients and café‑style flair straight to your kitchen.

A golden, crunchy twist on a classic brunch favourite

Ingredients

4 slices thick cut wholegrain sourdough

2 eggs

½ cup milk

1 tsp vanilla extract

½ tsp cinnamon

1 cup Toasted Muesli Macadamia Cranberry (lightly crushed)

1-2 tbsp extra virgin olive oil, for frying

1 cup Greek yoghurt

1-2 tbsp peanut or almond butter

1 cup mixed berries

1-2 tsp maple syrup or honey (optional)

Watch how to make it here ▶️ https://youtu.be/sbs9-eTZM9U

Method

Whisk eggs, milk, vanilla and cinnamon in a shallow bowl.
Spread the Toasted Muesli on a plate and lightly crush so it sticks to the bread but stays chunky.
Dip each slice of sourdough into the egg mixture, allowing a little soak time. Press both sides into the muesli to fully coat.
Heat EVOO in a pan over medium heat. Cook French toast for 2-3 minutes each side, until golden and crunchy.
Place peanut or almond butter in a small bowl and warm for 10-15 seconds in the microwave until runny. Loosely swirl it through the yoghurt so you get ribbons rather than fully mixing it in.
Top the muesli-crusted French toast with the nut-butter swirl yoghurt and berries. Finish with a drizzle of maple syrup or honey if you’re feeling a little sweet.