Custard Toast Breakfast Delight (Printable Version)

Golden baked custard-soaked bread with fresh berries and honey, offering a creamy, crisp breakfast delight.

# Ingredient List:

→ Bread

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

→ Custard

02 - 1 large egg
03 - 45 milliliters plain Greek yogurt
04 - 22 milliliters honey or maple syrup
05 - 2.5 milliliters vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 120 milliliters mixed fresh berries (strawberries, blueberries, raspberries)
08 - 15 milliliters sliced almonds or pistachios
09 - 5 milliliters powdered sugar
10 - Extra honey or maple syrup, for drizzling

# Directions:

01 - Preheat the oven to 375°F (190°C). 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 the bread slices on the prepared baking sheet. Using the back of a spoon, gently press down in the center of each slice 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 the custard-filled bread with mixed berries and sliced nuts if desired.
06 - Bake for 12 to 15 minutes, or until the custard is just set and the bread is golden and crisp on the edges.
07 - Let cool slightly before dusting with powdered sugar and drizzling with additional honey or maple syrup. Serve warm.

# Expert Tips:

01 -
  • It looks impressive but takes less time than scrambling eggs, which always makes me feel like I'm cheating in the best way.
  • The Greek yogurt keeps it lighter than traditional French toast while still delivering that custardy richness you crave.
  • You can throw whatever fruit and nuts you have on top, so it works with the season or whatever's sitting in your fridge.
02 -
  • Don't use soft, thin bread—it will turn into mush the moment it meets the custard and won't hold its structure during baking.
  • If your custard looks thin or watery, it's fine; the bread will absorb it and it'll set in the oven, but if you accidentally make it too thick, add a splash of milk to loosen it.
03 -
  • Make the custard the night before and refrigerate it—it'll mix faster and more smoothly in the morning, and you can assemble and bake everything in under 20 minutes.
  • If you prefer a less sweet version, cut the honey down to 1 tbsp and let the tartness of the yogurt shine through, or skip powdered sugar entirely and rely on fresh fruit.
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