Custard Toast Breakfast Delight (Printable)

Baked toast soaked in creamy custard, topped with fresh berries and nuts for a delightful breakfast.

# What You Need:

→ Bread

01 - 2 thick slices brioche or challah bread (about 1 inch thick)

→ Custard

02 - 1 large egg
03 - 3 tablespoons plain Greek yogurt
04 - 1.5 tablespoons honey or maple syrup
05 - 0.5 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 0.5 cup mixed fresh berries (strawberries, blueberries, raspberries)
08 - 1 tablespoon sliced almonds or pistachios
09 - 1 teaspoon powdered sugar
10 - Extra honey or maple syrup for drizzling

# Steps:

01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - Whisk together the egg, Greek yogurt, honey or maple syrup, vanilla extract, and salt in a small bowl until smooth.
03 - Place bread slices on the baking sheet and gently press the center of each slice with the back of a spoon to create a shallow well, leaving a border around the edges.
04 - Spoon or pour the custard mixture evenly into the wells of the bread slices.
05 - Top the custard-filled bread with mixed berries and nuts if desired.
06 - Bake for 12 to 15 minutes until the custard is set and the bread edges are golden and crisp.
07 - Allow to cool slightly, then dust with powdered sugar and drizzle with extra honey or maple syrup. Serve warm.

# Expert Tips:

01 -
  • It looks fancier than it actually is, which makes weekend mornings feel special without the stress.
  • The yogurt keeps the custard lighter and tangier than traditional French toast, so you don't feel weighed down afterward.
  • You can have it ready in the time it takes to brew coffee and set the table.
02 -
  • Don't press the well too deep or the bread will split and leak custard into the pan—a shallow indent is all you need to contain it.
  • The custard keeps cooking after the bread comes out, so pull it from the oven when the center still wiggles slightly; overbaking makes it rubbery and dry.
03 -
  • Slightly day-old brioche actually works better than fresh because it's drier and absorbs the custard more evenly without getting mushy.
  • If you don't have Greek yogurt, regular yogurt will work but strain it through cheesecloth for 30 minutes first to remove excess liquid.
Go Back