In one standout comment, user bethster2000 shared: “I make my French toast with wonderful challah loaf, so it takes the thick mixture really well… the yoghurt makes it thick, all right!”
Instead of milk, this Redditor uses yoghurt as the base for their French toast batter.
Combined with eggs, cinnamon, nutmeg, and vanilla, the result is a luxuriously thick coating that clings beautifully to bread, especially soft, absorbent varieties like challah or brioche.
The rich consistency of yoghurt not only helps create a crisp golden crust on the outside but also keeps the inside soft and custardy.
“I’m pretty much eyeballing it,” they added, “but it’s one or two eggs, yoghurt, cinnamon, nutmeg, vanilla.”
Many commenters responded with enthusiasm, calling it a “genius upgrade” and vowing to ditch milk from now on.
Yoghurt brings tanginess and creaminess that milk can’t quite match, making it taste more complex. It adds body to the custard mix and helps develop a better texture during cooking, something seasoned chefs often aim for when perfecting this brunch favourite.
The tip isn’t just about flavour, but it’s also practical.
Yoghurt is a kitchen staple that lasts longer in the fridge and can be more versatile than milk. Plus, for anyone looking for a protein boost or a slightly healthier version of French toast, using plain Greek yoghurt may offer a nutritional edge too.
Whether you’re cooking brunch for friends or just want a better weekend breakfast, this easy ingredient swap could make your French toast stand out.