Cinnamon French Toast with Chocolate Yogurt Dip

Ingredients

• 2eggs
• 15 ml (1 tbsp)milk
• 5 ml (1 tsp)vanilla extract
• 2.5 ml (½ tsp)ground cinnamon
• 6 thick slicesbread
• 10 g (2 tsp)butter, for frying
• 125 ml (1 cup)plain yoghurt
• 2 tbspcocoa powder
• 2 tbspsugar
• 2.5 ml (½ tsp)vanilla extract

Instructions

1. 1

   Whisk the egg

   Whisk the eggs thoroughly. Add the milk, vanilla extract and cinnamon, then whisk until evenly combined.

2. 2

   Cut bread hearts

   Optional: use a heart-shaped cutter to cut hearts from the bread slices. Dip each heart in the egg mixture, and dip and cook the leftover pieces too.

3. 3

   Dip whole slices

   Alternatively, dip the bread slices in the egg mixture, coating them all over.

4. 4

   Melt the butter

   Melt the butter in a frying pan over a medium-high heat.

5. 5

   Fry the bread

   Allow excess egg mixture to drip from the bread, then add as many pieces as will fit in the pan. Fry until browned, turn and brown the other side. Repeat with the remaining bread.

6. 6

   Mix the dip

   Stir the yoghurt, cocoa powder, sugar and vanilla extract together.

7. 7

   Serve together

   Spoon the chocolate yoghurt dip into small bowls and serve with the French toast for dipping.

What is cinnamon French toast?

French toast is bread dipped in an egg mixture and fried until golden; despite its name, it is a familiar breakfast dish in the United States. This version adds cinnamon to the egg and pairs the toast with a sweet cocoa yoghurt dip.

The thick bread holds its shape when dipped, while the heart-shaped cut-outs make the pieces easy to dunk. No cutter is needed: whole slices or simple sticks work just as well.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 11g protein, 34g carbs, 6g fat.

The bread and sugar provide most of the carbohydrates, while the eggs and yoghurt contribute protein. Butter and egg account for much of the fat, with yoghurt also adding some; serve with fruit for a fresh addition to the plate.

Choosing the bread

Thick slices: they are easier to handle after dipping and give the finished toast a soft centre. If cutting out shapes, leave enough bread around each heart to lift it without tearing.

Leftover pieces: cook the scraps from cutting out the hearts as well. They take less room and are handy for using up the egg mixture.

Getting an even coating

Egg mixture: whisk until the cinnamon is distributed through the milk and eggs, then dip each piece so its surface is coated. Let excess mixture drip back into the bowl before frying to reduce pooling in the pan.

Bread handling: dip the slices briefly enough to keep them intact. Very soft bread can become difficult to lift if it soaks for too long.

Frying to golden

Pan space: cook only as many pieces as fit comfortably in a single layer. If the pan is crowded, the bread is harder to turn and may brown unevenly.

Doneness: look for a browned surface on both sides and a set egg coating. Adjust the heat if the outside darkens before the centre has cooked through.

Making the chocolate dip

Yoghurt base: stir the cocoa, sugar and vanilla into the plain yoghurt until the colour is even. Mix thoroughly so there are no dry cocoa pockets.

Serving texture: spoon the dip into small bowls so each person can dunk their toast. If it seems too thick to dip, stir it again to loosen it.

Serving ideas

Serve the toast warm alongside the cool chocolate yoghurt dip. Fresh berries or sliced banana make a simple accompaniment, while a savoury side such as eggs can make it a more substantial breakfast.

Recipe notes & tips

• Use a serrated knife or cutter carefully to keep the thick bread from compressing.
• Whisk the egg mixture again if the cinnamon settles while you are dipping the bread.
• Let each piece drain briefly over the bowl before putting it in the pan.
• Cook the cut-out scraps alongside the hearts rather than discarding them.
• Stir the dip until the cocoa is fully incorporated before serving.

Variations

• Add berries: serve fresh strawberries or raspberries alongside the toast and dip.
• Use another spice: replace the cinnamon with a pinch of nutmeg for a different warm flavour.
• Choose a different bread: use brioche or another thick-sliced loaf, keeping the slices sturdy enough to dip.
• Make it less sweet: reduce the sugar in the yoghurt dip to suit your taste.
• Add citrus: stir a little finely grated orange zest into the chocolate yoghurt dip.

Common mistakes to avoid

• Soaking the bread: it can become fragile; dip it just long enough to coat both sides.
• Overfilling the pan: the pieces are difficult to turn; cook them in batches.
• Using high heat throughout: the outside may brown too quickly; lower the heat if needed.
• Skipping the drip: excess egg can pool around the bread; let it run off before frying.
• Leaving cocoa unmixed: dry pockets can remain in the dip; stir until the mixture is smooth and evenly coloured.

How to store

For the best texture, serve the French toast soon after cooking. Refrigerate leftover toast and dip separately in covered containers for up to 2 days; reheat the toast in a frying pan or toaster oven until hot, and stir the dip before serving.

Frequently asked questions