
I don’t usually eat a large breakfast, but every so often it’s nice to enjoy something more interesting than cold cereal. Treating yourself occasionally won’t derail a healthy lifestyle — moderation is key. This stuffed French toast is a special breakfast that feels indulgent without being over the top.

Instead of a sweetened cream cheese filling, I used vanilla Greek yogurt for a lighter but still creamy and slightly tangy filling. Combined with fresh strawberries and a crispy cereal coating, the result was exactly what I hoped for — rich, fresh, and satisfying.


Crispy Strawberry & Greek Yogurt Stuffed French Toast
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Ingredients
- French Bread, cut into thick 2–3″ slices and slit for stuffing
- Vanilla Greek Yogurt
- Strawberries, hulled and sliced
- Eggs
- Milk
- Cinnamon
- Salt
- Honey Bunches of Oats Peach Raspberry Fruit Blend Cereal
Instructions
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Whisk together eggs, a splash of milk, a pinch of cinnamon, and a small dash of salt on a large plate. The salt helps the eggs break down for a smoother coating.
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Place some of the cereal in a bag or bowl and crush it to create a coarse crumb. Keep this separate from the egg mixture.
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Open each slice of French bread and spoon in a generous amount of vanilla Greek yogurt. Add a light sprinkle of cinnamon and a layer of sliced strawberries, then close the bread.
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Dip each stuffed bread slice into the egg mixture, turning to coat, then press into the crushed cereal so all sides are covered. Repeat for all slices.
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Heat a large skillet over medium-low and lightly grease it. Cook the coated bread slices until the cereal becomes crisp and golden, turning carefully with tongs to brown the thick edges. Keep the heat moderate so the cereal’s sugars don’t burn.
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Serve warm with a dusting of powdered sugar, extra strawberries, and a drizzle of honey if desired.
Notes
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