Local peaches, egg-soaked bread, and vanilla-spiked creamy Greek yogurt team up in this riff on iconic French toast. They may look difficult to make, but they’re really not. It’s best to use jumbo muffin cups as they are easier to fit the bread into. If desired, stir some maple syrup into the yogurt.

Peach-Stuffed French Toast Bowls with Vanilla-Scented Yogurt


6 slices whole-grain bread
4 large eggs
2 tablespoons low-fat milk (“Mom” prefers organic)
2 tablespoons coconut palm sugar or other granulated sugar, divided
1 teaspoon ground cinnamon, divided
¼ teaspoon ground nutmeg
3 medium peaches, diced
1 tablespoon lemon juice
½ cup low-fat Greek yogurt (“Mom” prefers organic)
1 teaspoon vanilla extract


Preheat the oven to 375°F. Gently flatten the bread slices with a rolling pin to about ¼ inch thick. In a flat-bottomed bowl, lightly beat the eggs, milk, 1 tablespoon of the sugar, ½ teaspoon of the cinnamon, and the nutmeg. One at a time, soak the bread slices in the egg mixture for 10 seconds per side, letting the excess drip off. Gently press into 6 jumbo muffin cups, forming a cup shape. Bake until the bread is crisp, about 14 minutes.

Meanwhile, in a large bowl, toss together the peaches, lemon juice, remaining 1 tablespoon sugar, and remaining ½ teaspoon cinnamon. Heat the peach mixture in a large nonstick skillet over medium heat until the peaches have softened, about 5 minutes. Stir together the yogurt and vanilla extract in a small bowl. Divide the peach mixture among the French toast cups and top with vanilla yogurt.

Serves 3.

*Recipe and image courtesy registered dietician Matt Kadey, author of Muffin Tin Chef.*