Strawberry French Toast with Whipped Yogurt Cream
This Strawberry French Toast with Whipped Yogurt Cream is a brunch-worthy twist on a classic breakfast favorite. Soft slices of French toast are scented with cardamom, then topped with fluffy strawberry yogurt cream and juicy macerated berries for a fresh, sweet finish. Perfect for Spring weekends or a special occasion breakfast.
Servings: 8 slices
Calories: 291kcal
Equipment
Ingredients
For the Strawberry Whipped Yogurt Cream:
- ½ cup Greek yogurt
- ½ cup cream cheese
- ½ cup heavy cream
- ¼ cup freeze dried strawberries
- 3 tablespoons powdered sugar
For the Macerated Strawberries:
- 2 cups fresh strawberries quartered
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For the Cardamom French Toast:
- 8 slices of bread brioche, challah, or thick white bread work well
- 4 large eggs
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon ground cardamom
- Pinch of salt
- Butter and oil for the pan
Instructions
Make the strawberry whipped yogurt cream:
- Add Greek yogurt, cream cheese, heavy cream, freeze-dried strawberries, and powdered sugar to a food processor. Blend until light, fluffy, and pink. Transfer to a bowl and chill until ready to use (can be made up to 3 days in advance).
Prep the macerated strawberries:
- In a bowl, combine quartered strawberries, sugar, and lemon juice. Lightly mash a few berries with a fork to release their juices. Let sit for 10–15 minutes to become syrupy.
Make the French toast custard:
- In a large bowl or shallow dish, whisk together eggs, heavy cream, sugar, cardamom, and a pinch of salt.
Soak the bread:
- Dip each slice of bread into the custard mixture, allowing it to soak for 20–30 seconds per side.
Cook the French toast:
- Heat a nonstick skillet or griddle over medium heat and add a little butter or oil. Cook the soaked bread until golden brown and cooked through, about 2–3 minutes per side. Work in batches and keep finished slices warm in a 200°F oven if needed.
- Top each slice of French toast with a dollop of whipped yogurt cream and a spoonful of macerated strawberries. Dust with more powdered sugar and serve immediately.
Video
Notes
Substitute for freeze-dried strawberries
Can use 2 tablespoons of strawberry powder or 1 tablespoon of strawberry jam.
Storage and reheating tips
Can use 2 tablespoons of strawberry powder or 1 tablespoon of strawberry jam.
Storage and reheating tips
- French Toast: Store leftover slices in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat, a toaster oven, or a 350°F oven until warmed through and crisp. Freeze for up to 2 months—layer slices with parchment and store in a zip-top bag. Toast or bake from frozen.
- Whipped Yogurt Cream: Store in an airtight container in the fridge for up to 3 days. Stir well before using; re-whip briefly if needed to fluff it back up.
- Strawberries: Best macerated fresh before serving, but you can slice or quarter the berries up to 1 day ahead and store covered in the fridge.
- Reheating: Reheat slices in a toaster oven or on a skillet over low heat until warmed through and crisp on the edges.
Nutrition
Calories: 291kcal | Carbohydrates: 34g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 225mg | Potassium: 306mg | Fiber: 3g | Sugar: 20g | Vitamin A: 971IU | Vitamin C: 112mg | Calcium: 113mg | Iron: 3mg
