Save There's something about the smell of brioche toasting that makes a Sunday morning feel intentional. I discovered custard toast by accident one weekend when I had Greek yogurt that needed using up and a craving for something that felt more special than plain toast. The result was this creamy, golden-edged wonder that's somehow both indulgent and simple, with a custardy center that catches you by surprise. It's become my go-to when I want breakfast to feel a little luxurious without the fuss.
I made this for a friend who was staying over, and she couldn't stop asking how I'd done it because she assumed I'd been cooking since dawn. When I told her it was just egg, yogurt, and honey whisked together, she looked genuinely shocked. That moment—when something looks fancier than it actually is—that's the whole appeal of this recipe for me.
Ingredients
- Thick brioche or challah bread (2 slices, about 1 inch): The thicker, more substantial slices hold the custard without falling apart, and brioche's buttery crumb soaks up the mixture while staying tender inside.
- Large egg (1): This is your binding agent, the thing that transforms milk into something custardy and set.
- Plain Greek yogurt (3 tbsp): I learned that Greek yogurt adds tang and creaminess without making everything heavy like cream would—it's the secret ingredient that makes this different from regular French toast.
- Honey or maple syrup (1½ tbsp): Either works, though honey gives a floral undertone while maple adds earthiness; choose based on what you're craving.
- Vanilla extract (½ tsp): Just enough to add warmth without screaming vanilla—a background note rather than a statement.
- Salt (pinch): This small amount brightens the sweetness and keeps the custard from tasting one-dimensional.
- Mixed fresh berries (½ cup, optional): Strawberries, blueberries, or raspberries add tartness and color; they're optional but worth it for contrast against the sweet custard.
- Sliced almonds or pistachios (1 tbsp, optional): These add a textural crunch that prevents the whole dish from being too soft.
- Powdered sugar (1 tsp, optional): A light dusting gives visual appeal and a delicate sweetness on top.
Instructions
- Heat your oven and prep:
- Preheat to 375°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Build your custard:
- Whisk the egg, Greek yogurt, honey, vanilla, and salt together until smooth and you can't see any streaks of yogurt—this takes about a minute of real whisking. If you leave lumps, they'll stay lumpy.
- Create little wells:
- Place bread on the sheet and press the back of a spoon gently into the center of each slice to create a shallow dish, keeping the edges intact as a border. This gives the custard somewhere to live and prevents it from pooling all over the bread.
- Fill and top:
- Spoon or pour the custard evenly into the wells, then scatter berries and nuts over the top if you're using them.
- Bake until golden:
- Bake for 12 to 15 minutes—the custard should look just set when you shake the pan gently, and the bread edges should be golden and starting to crisp. You want the center still slightly creamy, not rubbery.
- Finish and serve:
- Let it cool for a minute so you don't burn your mouth, then dust with powdered sugar and drizzle with extra honey. Serve while it's still warm so the custard is at its creamiest.
Save The first time I added a sprinkle of powdered sugar at the end, I realized how much presentation matters. It turned a simple breakfast into something that looked like I'd made it at a café, and suddenly my kitchen felt a little fancier. That small detail changed how the whole thing felt to eat.
Why Thickness Makes a Difference
I used to grab whatever bread was in the freezer, and half the time it would collapse under the custard or disappear into a soggy mess. Switching to brioche or challah at least an inch thick changed everything—the crumb is structured enough to hold the mixture, the edges toast up golden and crisp while the center stays soft, and there's actual substance to bite into. Thin bread just can't hold its own against the moisture.
The Yogurt Advantage
I discovered by accident that Greek yogurt was better than milk or cream when I made this with what I had on hand. The tanginess balances the sweetness in a way that feels more interesting, and it keeps the custard lighter so you don't feel weighed down after eating it. It's become non-negotiable for me, even though it sounds like a weird addition to French toast at first.
Building Flavor Layers
The basics—egg, yogurt, honey, vanilla, salt—are simple, but each one serves a purpose. The honey sweetens without being aggressive, the vanilla adds warmth, and the salt is what makes everything taste more like itself rather than just sweet. You can play with this by adding a pinch of cinnamon, a tiny bit of lemon zest, or even a small splash of almond extract, but honestly, I return to the plain version most often.
- A pinch of cinnamon or nutmeg warms the whole thing up, especially on cooler mornings.
- Lemon zest adds brightness and cuts through the richness if you want something more summery.
- Don't oversweeten—the bread, berries, and honey drizzle already bring plenty of sweetness, so the custard just needs to be gently sweet.
Save This recipe has become one of those things I make when I want to slow down a morning or impress someone without much effort. It's the kind of dish that reminds you breakfast can be both easy and special.
Common Recipe Questions
- → What bread types work best for custard toast?
Thick slices of brioche or challah are ideal due to their soft texture and ability to absorb the custard without becoming soggy.
- → Can I use alternatives to Greek yogurt in the custard?
Yes, dairy-free yogurt can be substituted for a lactose-free version, maintaining the creamy texture.
- → How can I make custard toast nut-free?
Simply omit the almond or pistachio toppings or replace with seeds like pumpkin or sunflower for crunch.
- → What toppings complement this custard toast?
Fresh mixed berries, powdered sugar, sliced nuts, and a drizzle of honey or maple syrup enhance flavor and texture.
- → Is it possible to add extra flavor to the custard?
Yes, a pinch of cinnamon or lemon zest can be incorporated for a subtle aromatic twist.