It seems that Florida finally got on board with fall now that October has officially arrived. In the mornings there is a soft nip in the air and a briskness in the breeze that is a welcome respite from the heat and humidity of summer. By noon, this hint of fall has been burned away by the sunshine letting us stretch out the days of summer. It’s just enough to make mornings something to look forward to for this former Michigander.
I particularly enjoy weekend mornings when this night owl family finally gets to sleep in and enjoy some extra snuggles under the blankets. Now that my daughter is in school full time I realize how precious these morning snuggles are. To be honest, I miss them most mornings. It’s also the perfect time for some family bonding as my daughter enjoys feeling her baby brother wake up each morning in moms belly. At times it can be tempting to keep us all corralled in the blankets if not for our rumbling tummies.
All too soon it’s time to figure out what we’re going to make for breakfast. French toast used to be a regular weekend breakfast for our family since it’s one of the few breakfast items my husband can cook, but the tradition was lost in the fun of summer. After a quick trip to Walmart for some Yoplait yogurt, fresh berries and fresh Italian bread, I decided to treat my family to a french toast meal unlike any we had put together before.
You’re going to LOVE this recipe for Cinnamon and Vanilla French Toast. My husband was a bit dubious about the addition of yogurt but it surprised all of us. It doesn’t retain any of the yogurt texture, instead it tastes like you’re eating flavored toast. As for the bread, it cooks up to be fluffier and softer than “regular” french toast.
- 2 tbsp Butter
- Fresh Italian Bread
- 2 Eggs
- 1/2 Cup Milk
- (2) 6oz Cups Yoplait French Vanilla Yogurt
- 1 Tbs Cinnamon
- Fresh Fruit
- Cinnamon and Sugar for Topping (optional)
- Cut the loaf of Italian Bread into 1 inch slices
- Whisk eggs, milk and 9oz of yogurt (1 and a 1/2 containers) in a medium bowl.
- Warm your skillet to medium heat (about 300 degrees) and melt the butter.
- Dredge the bread through the batter. You do NOT want to let the bread soak. Scrape it along the side of the bowl to remove any excess batter.
- Cook a few minutes on each side until they are golden brown.
- Top with remaining yogurt, fresh fruit and cinnamon/sugar mixture.
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.