Custard Toast Breakfast Treat (Printable)

Thick bread soaked in creamy egg-yogurt custard, baked golden with fresh berries and honey drizzle.

# 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 the bread slices on the prepared baking sheet and gently press the center of each slice 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 before serving warm.

# Expert Advice:

01 -
  • It tastes indulgent and special but comes together faster than you can brew a second cup of coffee.
  • The contrast between crispy edges and the soft, custardy center is genuinely addictive once you taste it.
  • Greek yogurt keeps it lighter than traditional French toast without sacrificing that silky richness.
02 -
  • The custard will seem loose when you put it in, but it sets up in the oven—don't panic and don't overbake or it becomes rubbery instead of custardy.
  • Thick bread slices are non-negotiable; thin bread will get soggy and fall apart before the custard even sets.
03 -
  • Day-old bread works better than fresh bread because it's slightly more structured and won't turn to mush when custard soaks into it.
  • Don't whisk the custard mixture too aggressively or you'll incorporate too much air and the texture will be off; gentle whisking until just combined is perfect.
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