Viral Yogurt Custard Toast (Printable)

Creamy yogurt custard in baked bread with fresh fruit topping for a wholesome morning boost.

# What You'll Need:

→ Bread

01 - 4 slices thick-cut bread (brioche or challah recommended)

→ Yogurt Custard

02 - 2/3 cup plain or vanilla Greek yogurt
03 - 1 large egg
04 - 2 tablespoons honey or maple syrup
05 - 1/2 teaspoon pure vanilla extract

→ Fruit Topping

06 - 1/2 cup sliced strawberries
07 - 1/2 cup blueberries
08 - 1/2 banana, sliced

→ Optional Garnishes

09 - Powdered sugar, for dusting
10 - 2 teaspoons chopped pistachios or almonds

# Directions:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Arrange bread slices on the prepared baking sheet and press down the center of each slice to form a shallow well, keeping the edges intact.
03 - Whisk together Greek yogurt, egg, honey or maple syrup, and vanilla extract in a bowl until smooth and creamy.
04 - Divide the yogurt custard mixture evenly into the wells of each bread slice.
05 - Top each filled bread slice with sliced strawberries, blueberries, and banana.
06 - Bake for 12 to 15 minutes until the custard sets and bread edges turn golden brown.
07 - Allow to cool slightly, dust with powdered sugar, and sprinkle with chopped nuts if desired. Serve warm.

# Expert Suggestions:

01 -
  • It tastes indulgent and looks like you spent an hour cooking when you spent maybe fifteen minutes.
  • The custard stays creamy in the center while the bread edges get crispy and caramelized—that contrast is everything.
  • You can swap fruits based on what's ripe or on sale that week, so it never gets boring.
02 -
  • Don't skip preheating the oven—I learned this the hard way when my custard baked unevenly and the toast edges burned before the center set.
  • The custard will continue to cook as it cools, so pull it out when it still looks slightly underdone; overcooked custard becomes grainy and weeps liquid.
03 -
  • If you're making this for guests, assemble everything the night before except baking—just cover the filled toast with plastic wrap and bake it straight from the fridge, adding maybe 2 minutes to the time.
  • Leftover custard (if you somehow have any) tastes incredible straight from the bowl the next morning, or fold it into oatmeal for something secretly decadent.
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