Save Sunday morning, I was standing in my kitchen with almost-stale brioche and a carton of Greek yogurt, trying to figure out breakfast without the usual routine. Something clicked when I cracked an egg into a bowl—what if I combined that creamy yogurt with the richness of custard and let the bread soak it all up in the oven? Twenty minutes later, I pulled out these golden, pillowy slices with centers still soft and custardy, and my partner walked in asking what smelled so good. It became the kind of dish I make whenever I want breakfast to feel a little more intentional.
I made this for my mom on a lazy Saturday, and she was genuinely surprised—said it reminded her of bread pudding but for breakfast, which I think was the nicest compliment. She went back for seconds, then asked if I could make it again the next time she visited. Now whenever she comes over, it's on the menu before she even asks.
Ingredients
- Brioche or challah bread, 2 thick slices (about 1-inch): Use bread that's slightly older rather than fresh—it soaks up the custard better without falling apart, and the edges crisp up beautifully in the oven.
- Egg, 1 large: This is what gives you that silky custard center, so use a good quality egg if you can.
- Greek yogurt, 3 tbsp plain: The tanginess balances the sweetness and adds protein without making it heavy.
- Honey or maple syrup, 1½ tbsp: Either works, though I find maple syrup deepens the flavor slightly more.
- Vanilla extract, ½ tsp: Just enough to hint at something special without being obvious.
- Salt, a pinch: Brings out all the other flavors and keeps the sweetness from feeling flat.
- Mixed fresh berries, ½ cup (optional): Strawberries, blueberries, or raspberries all work—use what looks good at the market.
- Sliced almonds or pistachios, 1 tbsp (optional): Adds a little crunch and makes it feel finished.
- Powdered sugar, 1 tsp (optional): A light dusting right before serving makes it feel more special.
- Extra honey or maple syrup for drizzling: Trust me on this finishing touch.
Instructions
- Get everything ready:
- Preheat your oven to 375°F and line a baking sheet with parchment paper so the bottoms don't stick and brown unevenly.
- Make the custard:
- Whisk together the egg, Greek yogurt, honey, vanilla, and salt in a small bowl until completely smooth—you want no streaks of yogurt visible. If it looks lumpy, keep whisking or give it a few pulses with an immersion blender.
- Create the wells:
- Place your bread slices on the baking sheet and use the back of a spoon to gently press down the center of each slice, creating a shallow well but leaving a border around the edges so the custard has somewhere to sit.
- Fill and top:
- Spoon or carefully pour the custard mixture into the wells, dividing it evenly between the two slices. If you're using berries and nuts, scatter them over the top now while the custard is still wet so they stick.
- Bake until golden:
- Slide everything into the oven and bake for 12 to 15 minutes—you're looking for the custard to be just set (it should jiggle slightly in the center but not slosh) and the bread edges to be golden and crispy. Every oven is different, so start checking at 12 minutes.
- Finish and serve:
- Let it cool for a minute or two so you don't burn your mouth, then dust with powdered sugar and drizzle with a little more honey or maple syrup. Eat while it's still warm.
Save There's something quietly satisfying about watching bread transform in the oven—that moment when the kitchen fills with the smell of toasted brioche and caramelized honey, and you know the next few minutes are going to be pretty good. This dish has a way of turning an ordinary morning into something that feels intentional and warm.
Flavor Variations to Try
Once you've made this basic version a few times, start playing with the custard. A pinch of cinnamon or cardamom brings warmth, while fresh lemon or orange zest adds brightness and cuts through the richness. I've also tried a tiny splash of almond extract instead of vanilla, which leans into the nuttiness if you're topping with nuts.
Making It Work for Different Diets
Swap in gluten-free bread if you need to—just pick one that's sturdy enough to hold the custard. For dairy-free versions, use a thick coconut or oat yogurt and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes). The result is a bit lighter but still genuinely delicious.
Serving and Storage Ideas
This is best eaten fresh and warm, right out of the oven, but leftovers keep in an airtight container for a day. You can reheat them gently in a 300°F oven for a few minutes to warm through without drying out the custard. Serve alongside Greek yogurt, whipped cream, or a simple fruit salad if you want to round out the meal.
- A drizzle of honey is worth it—don't skip it even if you already sweetened the custard.
- If you're meal-prepping, assemble everything the night before and bake fresh in the morning for maximum softness.
- Fresh berries matter more here than they might in other recipes, so save this for when you've got good fruit on hand.
Save This recipe has become my quiet version of showing up for people—something that tastes like you tried, feels warm, and takes barely any time. It's the kind of breakfast that makes a regular morning feel a little bit special.
Recipe Questions & Answers
- → What bread types work best for custard toast?
Thick slices of brioche or challah are ideal due to their sturdy texture and slight sweetness, helping absorb the custard while remaining crisp after baking.
- → Can I substitute yogurt in the custard mixture?
Yes, Greek yogurt adds creaminess, but dairy-free alternatives like coconut or almond yogurt can be used for dietary preferences.
- → How do I achieve a crisp outside and soft center?
Soak the bread well in the custard mixture and bake at 375°F until the edges turn golden and firm while the center sets softly.
- → Are there recommended toppings to enhance flavor?
Fresh mixed berries, sliced almonds or pistachios, and a light drizzle of honey or maple syrup add texture and natural sweetness without overpowering.
- → Can this dish be prepared for dietary restrictions?
Yes, gluten-free bread and dairy-free yogurt can accommodate allergies, and a flax egg can replace eggs to suit vegan needs.