Berry & almond-stuffed french toast with yoghurt & pistachios

Berry Almond stuffed French Toast with Clandeboye Yoghurt and Pistachios




  • 450g tub Clandeboye Greek Style Vanilla Yoghurt
  • 4 slices of seeded, whole-grain bread
  • 2 TBSP almond butter
  • 4 TBSP mixed berries (I just used frozen, thawed) + 2 more to serve
  • 1 TBSP caster sugar, sprinkled over the berries and left to sit for 10 minutes
  • 1 large egg + a dash of milk, whisked together
  • 2 TBSP light olive oil
  • 1 TBSP pistachio nuts, crushed


  1. Preheat the oven to 170C.
  2. Spread the almond butter equally on all 4 slices of bread (the nut butter forms a juice-proof layer on the bread and stops it becoming soggy from the berry juice).
  3. Put the whisked egg and milk into a shallow dish, big enough to hold a slice of the bread.
  4. Put 2 TBSP berries on two of the slices of bread and top with the other slice.
  5. Heat the olive oil in a large frying pan to a medium heat.
  6. Dip one of the sandwiches into the egg mixture for about 5 seconds, flip it over using both your hands and repeat on the other side.
  7. Lower the sandwich gently into the pan and repeat for the other sandwich.
  8. Fry each sandwich for a couple of minutes on each side until just golden.
  9. Put the sandwiches on an oven tray lined with parchment paper and finish off in the oven for ten minutes.
  10. **If you are serving 4 or more people, fry off all the sandwiches working in batches, then put them all in the oven at the same time: this way, the cook gets to eat at the same time as everyone else!
  11. Cut in half diagonally and top with generous dollops of vanilla yoghurt, some more berries and sprinkle over the pistachio nuts. Serve immediately on warm plates.