Lemon-Blueberry Stuffed French Toast
Prep time
Cook time
Total time
Copyright Toby Amidor, The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day. Grand Central Publishing, 2014. Photo courtesy of Hollan Publishing.
Recipe type: Breakfast
Serves: 4
  • Cooking spray
  • 1 cup nonfat milk
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ loaf challah bread, preferably whole wheat
  • 1 ¼ cups fresh or frozen blueberries (thawed if frozen)
  • ¼ cup nonfat lemon Greek yogurt
  • 1 tablespoon confectioners’ sugar
  1. Coat a large skillet with cooking spray. Heat it on the stove over medium-low heat.
  2. In a medium bowl, whisk together the milk, eggs, vanilla extract, and cinnamon. Cut the challah into eight ½-inch-thick slices. Submerge half the slices in the egg mixture, being sure to moisten both sides. Then place soaked slices on the heated skillet and cook until golden brown, about 7 minutes. Flip and cook on the other side until browned, about 5 minutes. Remove from the skillet and keep warm. Spray skillet with cooking spray and repeat with the remaining challah slices.
  3. To make the filling, mash the blueberries and lemon yogurt together in a small bowl.
  4. To assemble each stuffed French toast, place 1 piece of French toast on a plate. Spread ¼ cup of the lemon-blueberry mixture over the bread. Top with another piece of French toast, and slice in half. Just before serving, sprinkle the confectioners’ sugar evenly over the stuffed French toast.
Nutrition Information
Serving size: 1 stuffed French toast Calories: 379 Fat: 9g Saturated fat: 3g Trans fat: 0g Carbohydrates: 53g Sugar: 19g Sodium: 438mg Fiber: 6g Protein: 19g Cholesterol: 232mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/lemon-blueberry-stuffed-french-toast/