French toast with poached cherries

Classic French toast served with vanilla and citrus-poached cherries and a heart dollop of Greek yoghurt make for a sweet and tart brunch you'll adore.

  • 30 mins cooking
  • Serves 4
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  • 1 vanilla bean, split lengthways
  • 2 medium (480g) oranges
  • 1/2 cup (125ml) water
  • 1/4 cup (60ml) maple syrup
  • 300 gram (9½ ounces) cherries
  • 4 free-range eggs
  • 1/3 cup (80ml) milk
  • 1 1/2 tablespoon coconut oil
  • 8 x 2.5cm (1-inch) thick slices wholegrain bread (300g)
  • 1/3 cup (95g) greek-style yoghurt


  • 1
    Make poached cherries. Split vanilla bean lengthways, scrape out seeds. Reserve seeds for french toast. Thinly peel a strip of rind from one orange. Squeeze juice from oranges; you will need ½ cup juice. Combine vanilla bean, rind, juice, the water and syrup in a small saucepan; bring to a simmer. Add cherries, simmer, uncovered, for 3 minutes. Remove from heat, stand cherries in syrup for 10 minutes.
  • 2
    Meanwhile, preheat oven to 120°C (100°C fan forced). Place a large wire rack over an oven tray.
  • 3
    Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined; whisk in milk.
  • 4
    Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time, into egg mixture, turning until soaked, drain away excess. Cook bread in pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to a wire rack, keep warm in oven.
  • 5
    Repeat with remaining oil, bread and egg mixture.
  • 6
    Serve toast with poached cherries and yoghurt.


You can use any type of milk you prefer ­ almond, rice, soy, goat's and cow's milk are all suitable. If you don't have coconut oil use olive oil instead. Use a gluten-free bread for a coeliac-friendly version of this recipe. Make sure you use a more nutritious wholegrain bread than wholemeal, which is often high GI, or multigrain, which can simply be white bread disguised with a smattering of seeds and grains.

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