120g Rachel’s low fat natural yoghurt
1 tablespoon caster sugar
1 tablespoon plain flour
4 thick slices from a brioche loaf, cut into triangles
Selection of fresh berries
Maple or golden syrup
1. Crack the eggs into a large bowl and whisk in the yoghurt, caster sugar and flour. Mix until you have a smooth batter, free from flour lumps.
2. Dip each piece of bread into the eggy mixture on both sides until it is well coated.
3. Using a large frying pan heat a knob of butter until sizzling. Add 1-2 triangles of dipped brioche and fry on both sides until golden brown. Repeat for the remaining slices.
4. Serve the French toast warm with berries and syrup.
Recipe courtesy of www.rachelsorganic.co.uk