Custard Toast Breakfast Treat (Printable)

Thick bread soaked in creamy custard baked until golden, topped with fresh berries and nuts.

# What You'll Need:

→ Bread

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

→ Custard

02 - 1 large egg
03 - 45 ml plain Greek yogurt
04 - 22 ml honey or maple syrup
05 - 2.5 ml vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 120 ml mixed fresh berries (strawberries, blueberries, raspberries)
08 - 15 ml sliced almonds or pistachios
09 - 5 ml powdered sugar
10 - Extra honey or maple syrup for drizzling

# How-To Steps:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk the egg, Greek yogurt, honey or maple syrup, vanilla extract, and salt until completely smooth.
03 - Place the bread slices on the baking sheet. Gently press down the center of each slice with the back of a spoon to form 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 with mixed berries and nuts if desired.
06 - Bake for 12 to 15 minutes, until custard is just set and 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 like an indulgence but comes together faster than you can brew coffee.
  • The egg-yogurt custard stays creamy inside while the bread gets crispy edges, hitting two textures at once.
  • You can have it ready in under 30 minutes, making it perfect for those moments when you want something special without the fuss.
02 -
  • Overbaking turns the custard rubbery and the bread tough—it's better to pull it out when it still jiggles slightly in the center, as carryover heat will finish setting it.
  • The bread thickness makes or breaks this dish; anything thinner than an inch becomes a soggy disappointment, while proper thickness holds its structure and creates that crucial contrast between crispy edges and creamy center.
03 -
  • If you find the custard too loose before baking, whisk in an extra half tablespoon of yogurt; if it's too thick, add a splash of milk to loosen it back up.
  • Make the custard the night before and keep it covered in the fridge, then simply assemble and bake in the morning for an even faster breakfast.
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