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–+ servings

Kefir French toast

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 2 servings
Print the recipe

Ingredients

  • 4 thick bread slices Choose slightly dry sandwich bread or milk bread, about 2.5 cm thick, with a close crumb.
  • 240 ml plain milk kefir
  • 2 eggs
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 20 g butter For the pan.

You will need

  • Shallow dish wide enough for a slice of bread
  • Fork or whisk
  • Nonstick frying pan that holds two slices side by side
  • Turner
  • Food thermometer

Instructions

  • Whisk the eggs, kefir, brown sugar and vanilla in the shallow dish until smooth, with no streaks of egg white.
  • Preheat the nonstick pan over medium-low heat.
  • Dip two slices in the egg mixture, turning to coat both sides. Once moist but still holding their shape, lift them out and let the excess drip off.
  • Melt half the butter in the pan, then lay in the soaked slices without overlapping and cook for about 4 minutes, until golden underneath.
  • Flip the slices and cook for about 4 minutes more, until the centre reaches 71°C (160°F) and no uncooked egg mixture remains.
  • Cook the remaining two slices the same way, using the remaining butter and dipping them in the egg mixture just before cooking.
  • Serve warm, topped with berries and a drizzle of honey if you like.

Storage and safety

Promptly refrigerate leftovers in a shallow, covered container at 4°C (40°F) or below and eat within 3–4 days. Leave them at room temperature for no more than 2 hours, or 1 hour above 32°C (90°F). Reheat to a centre temperature of 74°C (165°F) before eating.