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.  

INGREDIENTS 

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.  

INSTRUCTION

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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