Crunchy-Wheat French Toast

1. In a bowl, whisk the eggs, vanilla extract, brown sugar, yogurt, and milk. 2. Place two slices of bread in the bowl, without overlapping. 3. As the slices become saturated with the custard, flip them over. 4. Preheat a non-stick pan over medium heat. Wipe a paper towel that has been rubbed with butter on the bottom of the pan. 5. Sprinkle pan with a third of the cereal and add the bread. 6. Cook until both sides are golden brown. Repeat directions for the remaining slices of bread. 7. Serve with syrup or honey. Notes: If you use English muffins, you don’t need to put salt in the custard. • I like using challah bread for this dish—it reminds me of brioche without all the fat, and it tastes like cake. You can use any bread, but slice it if it’s dense. For example, I slice bagels into thirds or thinner.