If you have leftover tsoureki from Easter, don’t throw it away! Save your stale tsoureki, and make this delicious Fetoydia recipe. Wait, I know that stale doesn’t sound good, but I’m telling you it’s worth a try to turn stale into soft and fluffy French toast.

So here goes… Fetoydia!  Fetoydia is the Greek version of French toast, made with fresh or stale tsoureki or sweet loaf, milk, eggs, and olive oil. The bread is cut into slices which are first soaked in milk, and then dipped in lightly beaten eggs before they are fried in olive oil until nicely coloured on both sides.

The fried slices of bread are typically enjoyed while they’re still warm, drizzled with honey and sprinkled with powdered sugar or cinnamon on top and either blueberries or banana, but can also be served with cheese instead of honey and sugar, and it’s usually eaten for breakfast or as a filling snack at any time of the day.

Fetoydia, Φετούδια

  • 4 tbsp Unsalted butter
  • 1/3 cup Brown sugar
  • 10 slices Olympian Tsoureki or Sweet Loaf
  • 5 large Eggs
  • 1.5 cups Half and half milk ((or milk of your choice))
  • 1.5 tsp Vanilla
  • 2 tsp Grand Marnier / Amaretto liquor
  • 1/4 tsp Salt
  • Cinnamon (optional)
  • Maple syrup (optional)

  1. In a large bowl, whisk together the eggs, milk, sugar, vanilla, Amaretto, and salt. Pour the mix over the bread.  Let the bread mixture soak for a few minutes.

  2. In a large pan, melt a tablespoon of butter. Add three to four slices of tsoureki in the pan, and cook until golden brown on each side. Repeat until all tsoureki are cooked.

  3. Serve it warm with powdered sugar and cinnamon, or cheese and honey, or whatever toppings you like!!!

Breakfast, Dessert, Easter
Easter, Greek
Fetoydia, Greek Easter, Sweet loaf, Tsoureki