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French toast with berry compote

French toast with berry compote

Total Time
30 min
5 min
25 min
For a lighter take on classic French toast, swap traditional bread for sandwich thins – they’re just as tasty. This is the perfect dish for a relaxed weekend breakfast or brunch with friends and family.


Frozen berries

300 g, mixed variety


1 tbs


2 medium

Skim milk

50 ml

Vanilla bean extract, alcohol free

1 tsp

Ground cinnamon

½ tsp, plus extra to serve

Wholemeal sandwich thins

4 thin, (4 x 40g)

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Oil spray

1 x 3 second spray(s)


  1. Place berries, honey and 2 tablespoons water in a medium saucepan. Simmer over a medium-high heat for 3-4 minutes or until berries are thawed.
  2. Meanwhile, whisk eggs, milk, vanilla and cinnamon in a shallow bowl. Dip 2 sandwich thins into egg mixture and allow to soak for 30 seconds. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Transfer thins to pan and cook for 2-3 minutes. Flip and cook for a further 2 minutes or until golden. Meanwhile, soak remaining 2 sandwich thins in egg mixture in the last minutes of cooking the first batch. Repeat with remaining thins.
  3. Serve 2 thins per person with compote and yoghurt spooned over and extra cinnamon sprinkled over the top.