Custard Toast Delight (Printable)

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

# 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 - 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 press gently 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 with mixed berries and nuts, if desired.
06 - Bake for 12 to 15 minutes until custard is 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 Suggestions:

01 -
  • It tastes like you spent an hour on breakfast, but you'll have it on the table in 25 minutes flat.
  • The Greek yogurt keeps the custard lighter and tangier than traditional French toast, with a subtle richness that doesn't weigh you down.
  • Those crispy edges and soft, custardy center hit two textures at once, which is honestly why I keep making it.
02 -
  • Don't skip the cooling time—the custard continues to set as it cools, and if you dig in immediately you'll get runny disappointment instead of that perfect creamy texture.
  • The bread thickness actually matters; thin slices will disappear into sogginess, but thick slices give you structure and contrast with the creamy center.
03 -
  • Room-temperature eggs whisk into the yogurt more smoothly than cold ones, so pull yours out a few minutes before you start cooking.
  • If you're making this for guests, you can whisk the custard the night before and just assemble and bake in the morning—it saves you a step when you're still half-asleep.
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