Custard Toast Breakfast Delight (Printable View)

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

# What You'll 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

# How to Make It:

01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a small bowl, whisk together the egg, Greek yogurt, honey or maple syrup, vanilla extract, and salt until smooth.
03 - Place the bread slices on the prepared baking sheet and gently press down in 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 each slice with mixed berries and nuts if desired.
06 - Bake for 12 to 15 minutes, or until the custard is set and the edges of the bread 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 Tips:

01 -
  • The custard stays creamy inside while the bread edges get genuinely crispy, hitting two textures at once.
  • You can have this ready in 25 minutes flat, which means you can sleep in and still impress yourself.
  • It tastes indulgent but you're actually getting protein and real ingredients, so no guilt required.
02 -
  • The bread needs to be thick and sturdy—thin bread falls apart and regular sandwich bread gets soggy instead of toasty.
  • Watch the oven closely near the end; custard can go from perfectly set to slightly overcooked faster than you'd think, and once it's overdone, it tightens up and gets watery.
03 -
  • Don't let the custard mixture sit too long before baking—it's fine for a few minutes, but if it sits too long the bread starts absorbing liquid unevenly.
  • If you're making this for someone else, slightly underbake it—it continues setting as it cools and stays creamier that way.
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