Pin I discovered custard toast by accident on a lazy Sunday morning when I had exactly two ingredients I didn't want to waste: brioche going slightly firm and Greek yogurt I'd bought with good intentions. Something about combining them into a warm, baked thing felt like the breakfast equivalent of solving a puzzle. The first batch came out golden and surprisingly elegant, with that perfect contrast between crispy bread edges and a soft, custardy center that made me wonder why I'd never thought of it before.
I made this for a friend who showed up unannounced on a Saturday morning, and she watched it bake with genuine curiosity, asking why it smelled like French toast's fancier cousin. When she took the first bite, her expression shifted from polite interest to actual surprise, and she asked for the recipe before finishing her plate. It became the thing I make when I want to impress someone without seeming like I tried too hard.
Ingredients
- 2 thick slices brioche or challah (about 1-inch thick): The bread is your foundation, and thickness matters—thin slices won't hold the custard and will turn to mush. Brioche and challah work best because their tender crumb soaks up the mixture without falling apart.
- 1 large egg: This is what creates that custardy set in the center, giving you structure without the heaviness of cream-heavy versions.
- 3 tbsp plain Greek yogurt: The secret ingredient that keeps things light and tangy, adding richness without dairy overload. Regular yogurt works but Greek yogurt gives better texture.
- 1½ tbsp honey or maple syrup: Choose based on mood—honey tastes floral and warm, maple feels more autumnal and earthy.
- ½ tsp vanilla extract: Just enough to hint at something special without making it taste like vanilla custard.
- Pinch of salt: This tiny amount makes everything taste more like itself, especially the eggs and bread.
- ½ cup mixed fresh berries (optional): Strawberries, blueberries, and raspberries all work, or pick whatever looks good that day. They add brightness and prevent the dish from feeling heavy.
- 1 tbsp sliced almonds or pistachios (optional): Nuts give you a textural surprise and feel like a finishing touch that elevates breakfast to something intentional.
- 1 tsp powdered sugar (optional): A light dusting at the end tastes more refined than granulated sugar.
- Extra honey or maple syrup for drizzling (optional): Sometimes the extra sweetness is exactly what makes it feel like a treat.
Instructions
- Heat your oven:
- Preheat to 375°F (190°C) and line a baking sheet with parchment paper so cleanup becomes effortless and nothing sticks. Getting the oven ready first means you're not fiddling with temperature while your custard sits waiting.
- Mix the custard:
- In a small bowl, whisk together the egg, Greek yogurt, honey, vanilla extract, and salt until it's smooth and uniform with no streaks of yogurt. This takes about a minute and the mixture should feel light and pourable, not chunky.
- Prepare the bread:
- Place the bread slices on your prepared baking sheet and use the back of a spoon to gently press down in the center of each slice, creating a shallow well while leaving a border around the edges. You're making a little nest, not crushing the bread—gentle pressure is key.
- Fill with custard:
- Spoon or pour the custard mixture evenly into the wells, watching it settle into the soft indentations. If some spills over the edges, that's fine—it'll create crispy bits around the borders.
- Add toppings:
- Scatter berries and nuts over the custard if you're using them, pressing them in slightly so they stay put during baking. This is where you get to make it feel like yours.
- Bake until set:
- Slide the baking sheet into the oven for 12 to 15 minutes, until the custard looks just set with a slight jiggle in the center and the bread edges are golden. The timing depends on your oven's personality, so start checking at 12 minutes.
- Finish and serve:
- Let it cool for a minute or two, then dust with powdered sugar and drizzle with extra honey or maple syrup if you want. Eat it while it's still warm and the toast is crispy outside.
Pin There's a moment when you pull this out of the oven and the kitchen fills with that smell—caramelized bread and vanilla and something that feels like breakfast becoming dessert. That's when you know it turned out right. It's become the dish I make when I want to feel like I'm taking care of someone, including myself.
Why This Beats Regular French Toast
French toast gets soggy if you're not careful, and it relies on heavy cream or milk for richness. This custard toast stays crispy on the outside because the well keeps the bread from absorbing too much liquid, and the Greek yogurt gives you that creamy satisfaction without the weight. You end up with something that tastes indulgent but feels lighter, and the texture contrast between the toasted edges and soft center is honestly better than traditional French toast.
Flavor Combinations Worth Trying
Once you've made it plain, start experimenting. A pinch of cinnamon in the custard makes it taste like autumn, while lemon zest wakes it up and adds brightness. I've added cardamom before and it felt mysterious in the best way. You could make it savory by skipping the honey and adding sharp cheddar and herbs, though that's a different breakfast entirely. The versatility is part of what makes this recipe stick around—it's simple enough to repeat but flexible enough to keep surprising you.
Making It Work for Different Needs
This recipe is naturally vegetarian and comes together quickly enough for a weekday breakfast rush. Gluten-free bread works perfectly if you need it, and dairy-free yogurt and a flax egg swap in seamlessly for vegan mornings. The best part is that it tastes intentional no matter what substitutions you make—nothing feels like a compromise.
- Serve it with Greek yogurt or whipped cream on the side if you want extra richness and a cooling contrast.
- Double the recipe easily for four servings if you have guests, just bake them all at once on a larger sheet.
- Leftover custard toast actually keeps in the fridge for a day and reheats beautifully in a 300°F oven for five minutes.
Pin This is one of those recipes that started as a happy accident and became something I turn to whenever I want breakfast to feel like more than just breakfast. Make it for someone you like, or make it for yourself on a morning when you deserve it.
Recipe Q&A
- → What type of bread works best for this dish?
Thick slices of brioche or challah are ideal for their soft texture and ability to absorb custard without falling apart.
- → Can I substitute the yogurt in the custard?
Yes, plain Greek yogurt adds creaminess, but you can use dairy-free yogurt for alternative dietary needs.
- → How do I achieve a crisp exterior with a soft center?
Baking at 375°F allows the custard to set gently while the bread edges turn golden and crisp.
- → What toppings complement the custard toast?
Fresh mixed berries and sliced nuts add texture and freshness, while honey drizzle boosts natural sweetness.
- → Are there any flavor variations recommended?
Adding cinnamon or lemon zest to the custard mixture enhances the flavor with warm or citrus notes.