Orange Yogurt Stollen French Toast Recipe

I have no idea where to start. This recipe combines all my favorites in one convenient bundle. Very nearly too much to handle.  


Stollen french toast one 550g 19.5 oz Stollen loaf, ends trimmed, cut into 2.5cm | 1 inch slice – 4 egg – 180 ml 3/4 cup milk (full fat or part-skimmed) – 120 ml 1/2 cup whipping cream – 30 ml 2 TBSPs maple syrup (optional) – 60 g 1/2 stick unsalted butter, cut into 4 piece Orange yogurt – 220 g 1 cup full fat Greek yogurt zest of 1 organic orange – 15 ml 1 TBSP fresh orange juice (from about 1/2 orange) – 1 TBSP powdered sugar or 1 TBSP maple syrup or honey For serving powdered sugar pomegranate seed maple syrup optional

Step 1

Start with french toast Put parchment paper on a baking pan. Preheat oven to 240°C (464°F). Beat eggs in a medium bowl until slightly frothy. Whisk in milk, whipping cream, and maple syrup.  


Step 2

Slice Stollen and place in a large rectangular baking dish or several smaller pans/plates. Leave room around each slice to flip afterward. Pour egg mixture in.   

Step 3

Let Stollen soak for 5 minutes, flipping once or twice. It will be delicate, so be careful. Cook 1 piece of butter in a large non-stick pan over medium-high heat.   

Step 4

When it foams, add 4 slices (less if your pan is tiny) of Stollen and cook for 2-3 minutes. Flip, add butter, and cook until golden brown.  

Step 5

Repeat with the second set of slices on the baking sheet. After the Stollen is fried, put the baking sheet to the oven and bake for 4 minutes until all slices bubble up and turn deep golden brown.  

Step 6

While Stollen bakes, make yogurt: Mix yogurt, orange zest, juice, and sugar (or syrup) in a small bowl. Keep covered until serving.  

Step 7

Bake Stollen french toast and serve it warm with powdered sugar, pomegranate seeds, yogurt, and maple syrup.  

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