Whole Wheat French Toast with Strawberries and Banana
Crispy, golden whole wheat bread slices dipped in a lightly sweetened egg custard and pan-fried to perfection. Topped with fresh juicy strawberries and sliced bananas, this is a quick and wholesome breakfast that feels like a weekend treat but comes together in under 20 minutes.
For 4 servings
- prep
Slice the strawberries and banana.
1.Wash 150g strawberries, remove the green tops and slice them thin.2.Peel 2 bananas and slice into even rounds, about half centimeter thick. - mix
Whisk the egg batter.
1.Crack 4 eggs into a large mixing bowl.2.Add 1/4 cup milk, 1 tbsp sugar, 1 tsp vanilla extract, 1 pinch cinnamon powder, and 1 pinch salt.3.Whisk vigorously for about 30 seconds until the mixture is smooth and slightly frothy.TIPA uniform pale-yellow colour with no streaks of egg white means the batter is ready. - prep
Dip the bread slices in the batter.
Dip each slice of whole wheat bread into the egg mixture, letting it soak for about 15 seconds per side. Lift and let the excess drip back into the bowl before placing on a plate. Repeat with remaining slices.
TIPDon't soak longer than 15 seconds per side—whole wheat bread softens faster than white bread and will fall apart. - fry · ~8 min
Pan-fry the French toast until golden.
1.Melt half a tablespoon of butter in a non-stick skillet over medium heat.2.Place 2 soaked bread slices in the pan and cook for about 2 minutes until the underside is golden brown.3.Flip carefully with a spatula and cook the other side for another 2 minutes.4.Repeat with remaining slices, adding more butter as needed in small pats.TIPKeep the heat on medium—high heat burns the butter and scorches the toast before the egg cooks through. - assemble
Top with fruit and serve.
1.Place 2 slices of French toast on each plate.2.Arrange sliced strawberries and banana rounds generously on top.3.Drizzle with honey and serve immediately while warm and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old whole wheat bread so it absorbs the custard without turning mushy.
- 2Let the soaked bread drip off excess batter before frying to avoid soggy centers.
- 3Cook on medium heat to ensure the egg custard sets fully without burning the butter.
- 4Flip the French toast gently using a wide spatula to keep the bread intact.
- 5Serve immediately after topping with fruit and honey to maintain crispness.
- 6Leftover French toast can be refrigerated and reheated in a toaster oven for 5 minutes.
Adapt it for your goals.
Low-oil
Replace butter with non-stick cooking spray or a light brushing of coconut oil to reduce fat while still achieving a golden finish.
high proteinHigh-protein
Add 2 tablespoons of whey or plant protein powder to the egg custard for an extra protein boost—ideal for post-workout breakfasts.
veganVegan
Substitute eggs with 4 tablespoons of chickpea flour mixed with 6 tablespoons of water, use plant-based milk, and fry in coconut oil for a dairy-free, egg-free version.
spiced indianSpiced-indian
Add a pinch of cardamom powder and a dash of nutmeg to the custard for an Indian-inspired twist that pairs beautifully with the strawberries and banana.
Why this is on our healthy list.
High in Fiber
Whole wheat bread provides dietary fiber that supports digestion and helps keep you full longer.
Rich in Vitamin C
Fresh strawberries are a natural source of vitamin C, which aids in immune function and skin health.
Good Source of Potassium
Banana contributes potassium, an essential mineral for heart health and muscle function.
Protein from Eggs
Eggs supply high-quality protein to help build and repair tissues, making this a balanced breakfast option.
Frequently asked questions
Yes, but reduce the soak time to about 10 seconds per side since white bread is softer and can turn mushy quickly.
