Cinnamon French Toast with Chocolate Yogurt Dip
A heart-shaped cookie cutter makes cinnamon French toast fun for Valentine’s day. But if you don’t have one, just cook the full eggy bread slices and cut into sticks. Then they can still easily be dunked into the chocolate yoghurt dip.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
- 2 eggs
- 1 tbsp milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 6 thick slices of bread
- 2 tsp butter for frying
For the chocolate dip
- 1 cup (125ml) plain yogurt
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Whisk the eggs well, then add the milk, vanilla and cinnamon and whisk together until completely blended.
(Optional) Use a heart-shaped cookie cutter to cut hearts out of slices of bread. Dip each bread heart into the egg mixture. Be sure to also dip and cook the scraps - they taste great, too.
Alternatively, just dip the slices of bread into the egg mixture. Ensure they're completely coated.
Melt the butter in a frying pan over a medium/high heat.
Let excess egg mixture drip off the bread, then add as many slices of bread that will fit the frying pan and fry until brown, then flip and fry on the other side. Repeat with all the slices of bread.
For the chocolate yogurt dip:
Calories: 233kcal | Carbohydrates: 34g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 317mg | Potassium: 301mg | Fiber: 3g | Sugar: 14g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg