Pin it Sunday mornings used to be chaos in my kitchen until a friend suggested custard toast—she called it "breakfast that feels fancy but won't stress you out." The first time I made it, I was skeptical that Greek yogurt would actually work as a custard base, but the moment those golden slices came out of the oven with their crispy edges and soft, creamy centers, I understood. Now it's become my go-to when I want something that tastes indulgent without keeping me in the kitchen for hours.
I made this for my sister during a long weekend visit, and she ate both slices while scrolling through her phone—then immediately asked for the recipe. That moment when someone's too invested in your food to put their phone down? That's when you know you've nailed something.
Ingredients
- Brioche or challah bread (2 thick slices, about 1-inch): The thickness matters here—thin bread gets soggy, thick bread stays structured enough to hold the custard without falling apart.
- Large egg (1): Room temperature works better than cold because it whisks more smoothly into the yogurt without lumps forming.
- Plain Greek yogurt (3 tbsp): The tangy element that balances honey and prevents the custard from being one-note sweet.
- Honey or maple syrup (1½ tbsp): Pick whichever you have or prefer—the choice doesn't really matter, but drizzle it over the warm toast at the end for an extra touch.
- Vanilla extract (½ tsp): A small amount that somehow makes the whole thing taste more rounded and intentional.
- Salt (pinch): This is the quiet ingredient that makes your taste buds actually wake up and notice the custard.
- Fresh berries and nuts (optional): Berries add tartness and texture, nuts add crunch—layer them right before baking so they warm through slightly.
Instructions
- Heat your oven and prep:
- Set the oven to 375°F and line your baking sheet with parchment paper so nothing sticks and cleanup stays minimal. This small step prevents frustration later.
- Mix the custard:
- Whisk together the egg, yogurt, honey, vanilla, and salt until completely smooth—no streaks of yogurt should be visible. This takes about a minute of actual whisking, and a smooth mixture is what gives you that silky texture.
- Prepare the bread:
- Place your bread slices on the prepared sheet and gently press down in the center of each one with a spoon, creating a shallow well while keeping a border. You're essentially making little edible bowls.
- Add the custard:
- Spoon or pour the custard evenly into each well, watching it settle into the bread. Don't overfill or it'll spill off the edges as it bakes.
- Top and bake:
- Scatter berries and nuts over the custard if you're using them, then slide the sheet into the oven for 12 to 15 minutes. You'll smell that custardy, eggy aroma building—that's your signal it's almost done.
- 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 or syrup. Serve warm while the bread still has that crispy-tender contrast.
Pin it There's something about serving warm, golden toast that makes people forget they're eating breakfast and start acting like they're at brunch. This dish has a way of turning an ordinary morning into something people want to linger over.
Flavor Variations That Work
Once you nail the basic version, you can start playing around. A pinch of cinnamon or a small grind of nutmeg makes it taste like fall, while lemon zest wakes it up and brings brightness—I learned the lemon trick when I had half a lemon sitting on my counter and thought, why not? Some mornings I add a tiny splash of almond extract instead of vanilla, or swap honey for brown sugar to deepen the flavor. The yogurt base is forgiving enough that you can experiment without worrying you'll ruin it.
Making It Work for Different Diets
The beauty of this recipe is how adaptable it is. Use gluten-free bread and nobody will notice the difference—the custard and toppings are what people remember anyway. For dairy-free versions, dairy-free yogurt works just fine, though the flavor shifts slightly toward sweeter and less tangy. A flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) replaces the regular egg without changing the texture much, though it'll look a shade darker. I've made it all these ways for different friends, and the quality never dips.
The Topping Strategy
Toppings are where you can get creative or keep it simple depending on your mood. Berries add natural tartness that cuts through the sweetness, nuts add the crunch that makes every bite interesting, and powdered sugar gives it a finished look that feels almost fancier than it is. Some mornings I go minimal—just honey drizzled over—and other times I layer everything on and make it look like something from a magazine. Whipped cream or Greek yogurt on the side adds richness if you want to push it further.
- Cold berries straight from the fridge contrast beautifully with the warm toast if you add them at the last second.
- Toasted nuts have more flavor than raw ones, so if you have time, toast them in a dry pan first.
- A light dusting of cinnamon sugar on top looks beautiful and tastes even better.
Pin it Custard toast has quietly become the breakfast I make most often, not because it's complicated, but because it tastes like you tried without actually trying that hard. That's the kind of breakfast magic worth keeping around.
Recipe FAQs
- → What type of bread works best for this dish?
Thick slices of brioche or challah are ideal, offering a soft, slightly sweet base that absorbs the custard well without becoming soggy.
- → Can I substitute the yogurt used in the custard?
Yes, plain Greek yogurt is preferred for creaminess, but dairy-free or plant-based yogurts can be used as alternatives for different dietary needs.
- → How do I achieve the perfect custard texture?
Whisk the egg and yogurt mixture until smooth and soak the bread just enough to absorb the custard. Baking at 375°F ensures a set, creamy center with crisp edges.
- → What toppings complement this dish well?
Fresh mixed berries, sliced almonds or pistachios, and a light dusting of powdered sugar enhance both flavor and presentation. A drizzle of honey or maple syrup adds natural sweetness.
- → Is there a way to make this dish vegan or gluten-free?
To modify, use gluten-free bread and substitute the egg and yogurt with plant-based alternatives like flax eggs and dairy-free yogurts.