Custard Toast Breakfast Delight (Print Version)

Thick bread soaked in creamy custard, baked golden with a soft center, ideal with fresh fruit or honey.

# What You'll Need:

→ Bread

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

→ Custard

02 - 1 large egg
03 - 3 tablespoons plain Greek yogurt
04 - 1 1/2 tablespoons honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 1/2 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

# How-To Steps:

01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a mixing 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. Using the back of a spoon, gently press 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 formed in the bread slices.
05 - Optionally, top with fresh berries and sliced nuts.
06 - Bake for 12 to 15 minutes until custard is set and edges of bread are golden and crisp.
07 - Allow to cool slightly. Dust with powdered sugar and drizzle with extra honey or maple syrup before serving warm.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but protein keeps you full until lunch.
  • The custard gets creamy while the edges crisp up—best of both textures in one bite.
  • You can throw it together in under five minutes of actual work, then just watch the oven do the magic.
02 -
  • Under-baking is better than over-baking—soft custard in the center tastes luxurious, but over-baked custard tastes rubbery and disappointed.
  • The bread thickness matters more than you think; thin slices will soak through and fall apart, so stick with something substantial like brioche or challah.
  • Let the custard set just enough so it's creamy, not completely firm—it keeps cooking slightly after it comes out of the oven.
03 -
  • Toast your bread slices lightly before soaking if you want extra crispy edges—it prevents them from getting soggy in the oven.
  • Don't skip the salt in the custard; it's the invisible ingredient that makes everything taste intentional rather than just sweet.
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