French · Breakfast
Whole-Grain French Toast with Fresh Berries
Pain perdu
Thick slices of whole-grain bread soaked in a cinnamon-vanilla egg custard, pan-cooked until golden and crisp at the edges, then piled with juicy fresh berries.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Calories come from: Carbs 51% · Fat 28% · Protein 21%
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Ingredients
For 2 servings- 4 slices128 gWhole-grain bread
- 2 large100 gEggs
- 1/2 cup122 gLow-fat milk
- 1 tspGround cinnamon
- 1 tspVanilla extract
- 1 pinchSalt
- 1 tsp5 gButter
- 2/3 cup sliced100 gStrawberries
- 1/2 cup75 gBlueberries
- 1 tbsp20 gMaple syrup (optional)
Steps
- 1
Rinse the berries, hull the strawberries and slice them; set aside with the blueberries.
- 2
In a shallow dish, whisk the eggs, milk, cinnamon, vanilla and salt until smooth.
- 3
Heat a large non-stick pan over medium heat and melt the butter, spreading it across the surface.
- 4
Dip each bread slice into the egg mixture for about 10 seconds per side so it soaks through but does not fall apart.
- 5
Lay the soaked slices in the pan and cook for 3 minutes until golden underneath.
- 6
Flip and cook another 3 minutes, until both sides are browned and the centre is set with no runny egg (71 °C / 160 °F); cook in two batches if needed.
- 7
Plate two slices per person, top with the berries and drizzle with maple syrup if using.
Swaps, storage and make-ahead
Swaps
- Use unsweetened oat or soy milk and a dairy-free spread instead of milk and butter for a dairy-free version.
- Choose a bread labelled gluten-free in place of whole-grain bread to make the dish gluten-free, and check the vanilla extract label too.
- Swap the strawberries and blueberries for raspberries, blackberries or thawed frozen mixed berries, whichever is easiest to find.
- Replace the maple syrup with a spoonful of plain Greek yogurt for a less sweet topping.
Storage
French toast is best eaten fresh; refrigerate leftover slices separately from the berries within 2 hours and use within 3 to 4 days, reheating in a pan or toaster until steaming hot. Cooked slices can be frozen flat for about a month, but do not freeze the fresh berries.
Make ahead
Whisk the egg custard and keep it covered in the fridge overnight, and rinse and slice the berries up to a day ahead, storing them in a covered container in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (269 g) | Per 100 g | |
|---|---|---|
| Calories | 323 kcal | 120 kcal |
| Protein | 17 g | 6.3 g |
| Carbohydrates | 41.3 g | 15.4 g |
| of which sugars | 12.6 g | 4.7 g |
| Fiber | 6.4 g | 2.4 g |
| Fat | 9.9 g | 3.7 g |
| of which saturated | 3.7 g | 1.4 g |
| Sodium | 484 mg | 180 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
