Greek Yogurt and Strawberry-Topped French Toast

The perfect meal for any time of day.

Greek Yogurt and Strawberry-Topped French Toast

YIELD: 4 servings
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 50 minutes



French Toast

4 slices Italian bread

3/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup half-and-half or milk
1 tablespoon corn syrup
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped pecans


Greek vanilla yogurt  
Sliced strawberries
Chopped pecans 




Heat oven to 400°F. Spray 2-quart oblong baking dish with cooking spray. Toast bread very lightly in toaster; set aside. In 2-quart saucepan, mix 3/4 cup brown sugar, the butter, half-and-half and corn syrup. Cook over medium heat, stirring constantly, just until smooth (do not boil). Spread mixture in baking dish.

In a medium mixing bowl,  beat eggs with fork. Beat in milk, vanilla and salt. Slowly dip toasted bread, one slice at a time, into egg mixture, allowing bread to soak up egg mixture; arrange bread over topping in dish, overlapping if necessary to fit. Cover; refrigerate at least 1 hour but no longer than 8 hours.

Uncover baking dish; sprinkle bread slices with 1/2 cup chopped pecans. Bake 20 to 25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. To serve, place French toast, caramel side up, on individual serving plates. Top each with yogurt, strawberries and pecans.