Custard Toast with Berries (Print)

Thick slices soaked in creamy custard, baked golden with fresh berries and honey drizzle.

# Ingredients:

→ Bread

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

→ Custard

02 - 1 large egg
03 - 3 tablespoons plain Greek yogurt
04 - 1½ tablespoons honey or maple syrup
05 - ½ teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - ½ 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

# Instructions:

01 - Heat 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 bread slices on the baking sheet and 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 - If desired, sprinkle mixed berries and nuts on top of the custard-filled bread.
06 - Bake for 12 to 15 minutes 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 additional honey or maple syrup before serving warm.

# Pro Tips:

01 -
  • It tastes indulgent but comes together in under 25 minutes, which means you can actually make it on a weekday.
  • The yogurt-egg custard feels lighter than traditional French toast while staying creamy and rich.
  • You get to customize it completely—berries, nuts, honey, or keep it plain and simple.
02 -
  • Don't skip the well-pressing step—it's what prevents the custard from sliding off and keeps the bread from becoming a soggy mess.
  • If your custard looks too thick to pour, you used too much yogurt or didn't whisk enough; thin it with a splash of milk and you'll be fine.
  • Watch the final minute of baking because the difference between perfectly set and slightly overcooked happens fast, and you want that soft center.
03 -
  • Buy your bread the day before so it has time to firm up slightly—fresh, soft bread absorbs the custard too quickly and won't crisp properly.
  • If you're meal prepping, make the custard mixture the night before and store it covered; just assemble and bake in the morning for that just-made taste.
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