Dessert
Berry & almond-stuffed french toast with yoghurt & pistachios

Serves
2
Ingredients
- 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
Steps
- Preheat the oven to 170C.
- 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).
- Put the whisked egg and milk into a shallow dish, big enough to hold a slice of the bread.
- Put 2 TBSP berries on two of the slices of bread and top with the other slice.
- Heat the olive oil in a large frying pan to a medium heat.
- 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.
- Lower the sandwich gently into the pan and repeat for the other sandwich.
- Fry each sandwich for a couple of minutes on each side until just golden.
- Put the sandwiches on an oven tray lined with parchment paper and finish off in the oven for ten minutes.
- **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!
- 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.
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Twists on classic dishes all crafted with Clandeboye Estate Yoghurt.