Each bite of the custardy French toast is complemented by juicy, sweet-tart berries. A drizzle of sauce made with yogurt, berries, and sweetened condensed milk is a tasty alternative to syrup.
- 2 cups mixed fresh berries, such as blueberries, sliced strawberries, raspberries, or blackberries
- 2 tablespoons powdered sugar
- 1/3 cup sweetened condensed milk
- 1 (6-ounce) container vanilla yogurt
- 1 (10-ounce) loaf French bread
- 1 large egg
- 1 large egg white
- 1/3 cup milk
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Mixed fresh berries, for serving
- Combine the 2 cups berries and the powdered sugar in a medium bowl and stir gently to combine. For the sauce, combine 1/2 cup of the sweetened berries, the sweetened condensed milk, and the yogurt in a blender. Blend until smooth; set aside.
- Preheat the oven to 225 degrees. Cut the bread into eight 1 1/2-inch slices. Cut into each piece almost all the way through to create a pocket. Stuff each pocket with 3 tablespoons of the remaining sweetened berries then press lightly to close; set aside.
- Whisk the egg, egg white, milk, granulated sugar, vanilla, and cinnamon in a medium bowl. Melt 1 tablespoon of the butter in a large skillet over medium heat. Dip the stuffed bread slices in the egg mixture to coat. Cook in the skillet until lightly browned on both sides, about 2 minutes, turning once. Add more butter to the pan as needed. Place the cooked bread slices on a large platter and keep warm in the oven while you cook the remaining slices.
- Place two stuffed slices on each of four serving plates. Top with mixed berries and serve with the yogurt-berry sauce and fresh berries.