French Toast with Honeyed Yogurt Tahini Sauce

Name: French Toast with Honeyed Yogurt Tahini Sauce
Prep time: 15

5 out of 5 stars (based on 9 reviews)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

French toast gives you a big bang for your buck. It’s a great way to turn dry bread into a special breakfast, and can actually be pretty healthy if you use a good whole wheat...

2 eggs
¾ cup plain or vanilla yogurt, divided
½ cup milk
8 slices whole wheat bread
¼ cup tahini
1 tablespoon honey
1 tablespoon vegetable oil

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Nutrition Facts

Calories

193 cals

Fat

9 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

4 g

Carbohydrates

21 g

Sugar

8 g

Fiber

3 g

Protein

8 g

Sodium

191 mg

Directions

In a medium bowl whisk together eggs, ½ cup of the yogurt and the milk. If mixture looks too thick, add a few tablespoons of additional milk. Soak slices of bread in egg mixture one at a time, about a minute on each side, until bread becomes fully saturated. (See Chef Tips)
In a small bowl, whisk together remaining yogurt, tahini and honey and set aside.
Place a griddle or nonstick sauté pan over medium heat and add vegetable oil. Working in batches, cook each slice of bread for about 2 to 4 minutes per side, until golden brown.
Serve each portion of French toast drizzled with the reserved tahini sauce.

Chef Tips

If you like vanilla yogurt, don’t buy store bought. It can have upwards of 6 teaspoons of sugar per serving. Either try our recipe, or simply beat 1/4 teaspoon of vanilla essence and 2 teaspoons of sugar (for that sweet tooth) into the the 3/4 cup plain yogurt before using. You’ll be pleasantly surprised by how good it is.

In step 1, I find it easier to put the bread slices into a baking dish and pour the egg mixture over them and turn them until all the liquid’s been soaked up.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society