Wholemeal French Toast with Cinnamon Milk and Berries
Slices of wholegrain bread soaked in cinnamon-vanilla egg and milk, fried in butter and served with warm berries, toasted almonds and a spoonful of thick yoghurt.
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Prep 10 minCook 12 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
2 eggs (102 g)
120 ml milk (124 g)
1 g ground cinnamon
3 g vanilla extract
4 slices wholegrain bread (120 g), preferably a day old
20 g unsalted butter
150 g frozen mixed berries
18 g honey
120 g greek-style yoghurt
20 g almonds, roughly chopped
Method
Beat the eggs, milk, cinnamon and vanilla together in a wide shallow dish until no streaks of white remain.
Put the berries in a small pan with 5 g of the honey over low heat. Cook 4-5 minutes, crushing a few against the side, until they slump and release a loose syrup.
Lay the bread in the egg mixture and leave it 30 seconds a side. Day-old bread should feel heavy and saturated to the edges but still lift in one piece; fresh bread needs less time or it tears.
Melt the butter in a frying pan over medium heat. Cook the slices 2-3 minutes a side, until the surface is set, dry to the touch and deep golden with no wet custard seeping at the edge.
Toast the almonds in a dry pan over medium heat, shaking often, until they smell nutty and colour lightly. Serve with the warm berries spooned over, the yoghurt alongside, the almonds scattered on top and the rest of the honey trickled over.
Tomorrow
French toast reheats poorly and goes leathery. If there is any left, it is better cold with the berries than warmed through.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Wholemeal French Toast with Cinnamon Milk and Berries
Serves 2 · Prep 10 min · Cook 12 min
Slices of wholegrain bread soaked in cinnamon-vanilla egg and milk, fried in butter and served with warm berries, toasted almonds and a spoonful of thick yoghurt.
Ingredients
2 eggs (102 g)
120 ml milk (124 g)
1 g ground cinnamon
3 g vanilla extract
4 slices wholegrain bread (120 g), preferably a day old
20 g unsalted butter
150 g frozen mixed berries
18 g honey
120 g greek-style yoghurt
20 g almonds, roughly chopped
Approximate per serving
2174 kJ / 519.7 kcal · protein 20.1 g · carbohydrate 45 g · fibre 8 g · fat 27.2 g · sodium 390.7 mg
Method
Beat the eggs, milk, cinnamon and vanilla together in a wide shallow dish until no streaks of white remain.
Put the berries in a small pan with 5 g of the honey over low heat. Cook 4-5 minutes, crushing a few against the side, until they slump and release a loose syrup.
Lay the bread in the egg mixture and leave it 30 seconds a side. Day-old bread should feel heavy and saturated to the edges but still lift in one piece; fresh bread needs less time or it tears.
Melt the butter in a frying pan over medium heat. Cook the slices 2-3 minutes a side, until the surface is set, dry to the touch and deep golden with no wet custard seeping at the edge.
Toast the almonds in a dry pan over medium heat, shaking often, until they smell nutty and colour lightly. Serve with the warm berries spooned over, the yoghurt alongside, the almonds scattered on top and the rest of the honey trickled over.
Tomorrow
French toast reheats poorly and goes leathery. If there is any left, it is better cold with the berries than warmed through.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Cooking around the things that genuinely lower the risk of stones returning — fluid, sodium, and keeping dietary calcium adequate rather than cutting it. Which matters most depends on your stone type and your metabolic results, so this belongs alongside your own medical and dietetic care.
