French toast with berry compôte and Greek yoghurt

French toast with berry compôte and Greek yoghurt

Serves 4


100g blueberries or berries of your choice

1 tbsp caster sugar

A squeeze of lemon juice

2 eggs

4 tbsp Connacht Gold Low Fat Milk

1 tbsp caster sugar

A drop of vanilla extract

4 slices of thick bread, each sliced into fingers

Connacht Gold Creamery Butter, for cooking

To serve:

Greek yoghurt


1 Put the berries, caster sugar and lemon juice in a pan and heat gently until the berries start to release their juice. Simmer for 2-3 minutes until the mixture thickens.

2 To make the French toast, mix the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread into the egg mix so that it is well coated. Fry the slices in the butter until golden brown on each side. Serve with the compôte and a dollop of Greek yoghurt.

Per Serving 180kcals, 3g fat (9g saturated), 33g carbs, 15g sugars, 6g protein, 3g fibre, 0g sodium

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