Save I discovered this recipe on a lazy Sunday morning when I had Greek yogurt, a few berries, and thick-cut brioche waiting in my kitchen. My friend had texted about trying something that looked "viral" on her feed, and I was skeptical until I saw the golden edges and creamy custard filling emerging from my oven. It felt like breakfast was getting an upgrade without any real fuss, and honestly, it became the dish I make whenever I want to feel like I'm doing something special before noon.
The first time I made this for my Saturday morning book club, everyone kept asking if I'd ordered it from a café. There's something about the way the yogurt puffs up slightly and turns golden that makes people assume you've been training in pastry for years. One guest actually took a photo before eating, and I caught myself grinning at how a simple toast had suddenly become the star of breakfast.
Ingredients
- Thick-cut bread (brioche or challah): The foundation matters here—flimsy bread will collapse under the custard weight, but brioche holds everything while getting beautifully caramelized on the edges.
- Greek yogurt: Plain or vanilla both work, but plain gives you control over sweetness and lets the honey shine through.
- Egg: This is what transforms yogurt into custard and gives the filling that gentle set, so don't skip it.
- Honey or maple syrup: Either one sweetens the custard and adds a subtle caramel note when baked.
- Vanilla extract: Just a touch, but it bridges all the flavors together without announcing itself.
- Fresh fruit: Strawberries, blueberries, and banana work beautifully, but raspberries or peaches are equally lovely.
- Powdered sugar and nuts (optional): These are your finishing touches—skip them if you prefer simplicity, or use them when you want extra elegance.
Instructions
- Heat your oven and prepare:
- Set the oven to 375°F and line your baking sheet with parchment paper so cleanup becomes effortless and your toast won't stick.
- Arrange and create wells:
- Lay the bread slices flat, then gently press the back of a spoon into the center of each one to create a shallow bowl that will cradle the custard. Go easy—you're guiding the bread, not demolishing it.
- Make the custard:
- Whisk together the yogurt, egg, honey, and vanilla in a bowl until completely smooth. This should take just a minute and feel light and creamy when you lift the whisk.
- Fill with care:
- Spoon the custard evenly into each well, then arrange your fruit on top while the custard is still soft enough to nestle everything in place.
- Bake until golden:
- Slide everything into the oven for 12 to 15 minutes—you're looking for golden-brown edges and a custard that jiggles just slightly when you move the pan gently. Overbaking makes the custard rubbery, so trust your instinct here.
- Finish with style:
- Let it cool for just a minute or two, dust with powdered sugar if you like, scatter nuts across the top, and serve while the bread is still warm and the custard is creamy.
Save There was a morning when my neighbor smelled these baking and appeared at my door with such hope in her eyes that I made an extra batch without thinking twice. We sat on my kitchen counter eating warm toast and talking about nothing important, and I realized this dish had somehow become about more than breakfast—it had become an excuse to slow down.
Fruit Swaps That Work
The beauty of this recipe is its flexibility with what you top it with. I've used raspberries in summer when they're at their peak, sliced peaches in August when they're perfumed and soft, and even shredded mango when I wanted something tropical. The custard stays the same, but the fruit changes the entire mood of the dish.
Dairy-Free Adaptations
If yogurt isn't in your kitchen, coconut yogurt creates a subtly sweet custard that feels just as luxurious. For the egg, whisk together a tablespoon of ground flax mixed with three tablespoons of water and let it sit for five minutes—it binds everything together just as well and keeps the dish plant-based.
Timing and Storage Tips
This toast is best eaten within an hour of baking, while the bread holds its structure and the custard is still creamy. Leftovers can be gently reheated in a 300°F toaster oven for about five minutes, though they'll have a slightly firmer custard and that's perfectly fine.
- Prep your fruit while the oven preheats to keep everything moving smoothly.
- If you're making this for a group, you can assemble everything the night before and just pop it in the oven in the morning.
- Thick-cut bread really does make the difference, so don't reach for thin grocery store slices.
Save This is the recipe I reach for when I want breakfast to feel like celebration, or when someone unexpected shows up and I want to welcome them with something warm. It's proof that the simplest dishes, made with a little care, can become the ones people remember.
Recipe Questions & Answers
- → What type of bread works best for this dish?
Thick-cut breads like brioche or challah hold the custard well and provide a rich, soft base when baked.
- → Can I substitute the honey with another sweetener?
Yes, maple syrup is a great alternative for a natural, sweet flavor in the custard.
- → How do I ensure the custard sets properly during baking?
Press a shallow well in the bread to hold the custard evenly, and bake at 375°F for about 12–15 minutes until edges turn golden.
- → Are there dairy-free alternatives for this dish?
Using coconut yogurt and a flax egg substitute works well for a dairy-free variation.
- → What nuts are recommended for garnish?
Chopped pistachios or almonds add a pleasant crunch and complement the creamy and fruity flavors.
- → Can I use other fruits besides those listed?
Yes, swapping in fruits like raspberries, peaches, or mango offers delicious variations.