Strawberry Buttercream French Toast

Heavier than a pancake, not as crispy as a waffle, doughy, sweet and oh so much easier than either of the aforementioned breakfast options. Ok so pancakes and waffles can be totally easy, but of late I’ve been doing so much recipe work that when it comes to my own meals if there aren’t leftovers to be had I want something I can make in five minutes with eyes practically closed.

Soak bread, fry bread, top bread, and then if you’re feeling a little fancy whip up some buttery sweet cream to go on top!

So unlike the cupcakes I didn’t go full throttle on the butter in the buttercream, but opted for the inclusion of my other daily love, Greek yogurt. To give it a light strawberry flavour and a hit of peachy pink I add some juice from thawed frozen strawberries; so much easier than blending anything up!

This is the second recipe I’ve created for NKD Living, this time just using their powdered Erythritol to sweeten the buttercream and I also added a touch to my French toast prior to cooking. I’ve been on a sweet breakfast kick of late after overdosing on all the savoury options the last few months. 

I also went all out and threw some strawberries in the oven… if you’re strawberries aren’t quite as sweet and perfectly ripe as you might like this makes them oozey, syrupy and instantly more delicious.

Post Sponsored by NKD Living.

Strawberry Buttercream French Toast

Print Recipe
By Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes


  • **For the Roast Strawberries**
  • 1 cup sliced strawberries
  • 1 tbsp powdered NKD Living Erythritol
  • **For the Strawberry Buttercream**
  • 1 tbsp butter, room temperature
  • 4 tbsp natural plain Greek yogurt
  • 2 tbsp strawberries juice, from thawed frozen strawberries
  • **For the French Toast**
  • 2 large or 4 smaller pieces of medium thick slices of bread of choice; I used seeded spelt sourdough
  • 2 large eggs
  • 125ml milk of choice
  • 1 tbsp powdered NKD Living Erythritol
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, for cooking



Preheat your oven to 180C (350F). Place strawberries on a baking paper lined tray. Sprinkle over erythritol and toss to coat. Roast in the oven for 15 minutes. If you put them in just before you start making your French toast everything will be ready at the same time, but they’re also delicious chilled when made in advance and stored in the fridge.


Beat the buttercream ingredients together until smooth using an electric beater and set to one side.


Whisk together eggs, milk, erythritol, milk and vanilla extract.


Place into a shallow but wide bowl or dish that will accommodate the bread. Leave the bread to soak for 10 minutes, flipping over at least once.


Heat your oil in the pan; use half if cooking 2 slices at a time!


Fry bread in the hot pan for 3 -4 minutes each side.


Serve topped with buttercream, roast strawberries, a little extra Greek yogurt to cut through the sweetness and some fresh mint for a pop of extra freshness. I also sprinkled on some homemade granola for a final crunch. Love me some texture!

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