Pin It I discovered this recipe on a lazy Sunday morning when my fridge had Greek yogurt that was about to expire and a loaf of brioche begging to be used. The combination seemed wild at first—baked toast with a creamy custard center—but the moment I pulled it from the oven and saw the golden edges with that soft, set filling, I understood why this has become such a beloved breakfast moment. It's the kind of dish that looks impressive but requires almost no skill, which honestly makes it perfect for when you want to feel like you've accomplished something before noon.
The first time I made this for friends, someone asked if I'd been up since dawn preparing, and I had to laugh because I'd literally assembled it while they were still pouring their coffee. Watching them take that first bite and their faces light up made me realize this recipe punches well above its weight in terms of the joy-to-effort ratio.
Ingredients
- Thick-cut bread (brioche or challah): These varieties have enough structure to hold the custard without falling apart, and their slight sweetness complements the yogurt beautifully.
- Greek yogurt: The tanginess balances the honey, and the protein keeps it satisfying; plain works but vanilla adds a subtle flavor boost.
- Egg: This binds everything together and helps the custard set during baking without becoming rubbery.
- Honey or maple syrup: Choose based on your mood—honey feels lighter while maple syrup adds earthiness.
- Vanilla extract: Just a whisper of it elevates the whole thing from basic to aromatic.
- Fresh fruit: Strawberries, blueberries, and banana are classic, but the beauty is that you can follow what looks good at the market.
- Powdered sugar and nuts: Optional but they add a professional finishing touch that costs you thirty seconds.
Instructions
- Heat your oven and prep:
- Preheat to 375°F and line a baking sheet with parchment paper so you're not stressed about sticking later.
- Arrange your bread:
- Lay the slices flat on the sheet, leaving a bit of space between each one so heat can circulate.
- Create the wells:
- Using the back of a spoon, gently press down the center of each slice to create a shallow cup, being careful not to puncture all the way through. Think of it as coaxing the bread to hold something precious.
- Mix the custard:
- Whisk together the yogurt, egg, honey, and vanilla until completely smooth—any lumps of yogurt will stay lumpy when baked, so take a moment here.
- Fill with care:
- Spoon the custard evenly into each well, filling them generously but not overflowing, so everything stays neat as it bakes.
- Top with fruit:
- Arrange your sliced strawberries, blueberries, and banana on top, pressing them gently into the custard so they don't slide off.
- Bake until just set:
- Bake for 12 to 15 minutes, watching for the moment when the custard firms up but still has a slight jiggle in the center—overbaking makes it dense. The bread edges should turn a warm golden brown.
- Cool slightly and finish:
- Let it rest for a minute or two so the custard fully sets, then dust with powdered sugar and scatter nuts if you're using them. Serve while still warm.
Pin It There's something about sitting down with a still-warm slice of this toast, watching the steam rise from the custard while you dig in, that transforms breakfast into a small ritual. It's become my go-to when I want to start the day feeling intentional and nourished.
Choosing Your Bread
The bread is your foundation, and it matters more than you'd think. Brioche and challah work because they're tender and slightly sweet, which pairs beautifully with the yogurt filling. Regular sandwich bread will work in a pinch but tends to feel thin and sad compared to these richer options. Day-old bread is actually ideal—it holds structure better than fresh bread because it's slightly drier and won't turn into mush when you press those wells. I've also had good results with Portuguese sweet bread or even thick-cut sourdough, though the tanginess of sourdough can overwhelm the delicate custard, so go carefully if you choose that route.
Fruit Flexibility and Timing
This is where the recipe becomes personal to your kitchen and your cravings. Strawberries and blueberries are reliable, but raspberries add sophistication, peaches bring summer nostalgia, and sliced figs create something almost elegant. The question isn't really what fruit to use but when to add it—topping the custard before baking means the fruit softens and melds into the filling, while adding fresh fruit after baking keeps everything bright and crisp. I usually do a mix: some fruit pressed into the custard before baking for flavor development and fresh berries added right before serving for textural contrast.
Storage and Variations
These toasts taste best within an hour of baking while the custard is still creamy and the bread edges maintain their gentle crispness. That said, leftovers keep in an airtight container in the fridge for a day or two and can be revived in a toaster oven at 300°F for about five minutes—just don't try the microwave or you'll end up with something that tastes steamed. For a dairy-free version, coconut yogurt works surprisingly well, and flax eggs (one tablespoon ground flax mixed with three tablespoons water, sitting for five minutes) create a custard that's slightly less rich but still creamy. For extra indulgence, drizzle with honey or maple syrup right before serving, or sprinkle a pinch of cinnamon into the custard mixture for a spiced angle.
- Make these ahead through the filling step, then fruit and bake just before serving for freshness.
- Keep your yogurt and egg at room temperature for a smoother, more uniform custard.
- If the bread edges brown too quickly, tent the baking sheet loosely with foil for the last few minutes.
Pin It This recipe proves that the most memorable meals don't require hours of technique or obscure ingredients. Sometimes the best moments come from simple combinations made with intention, and this viral toast has become one of those dishes I keep returning to because it never disappoints.
Questions & Answers
- → What bread works best for this dish?
Thick-cut breads like brioche or challah are ideal as they hold the custard well and bake to a golden crisp.
- → Can I substitute the yogurt?
Yes, you can use plain or vanilla Greek yogurt; for dairy-free options, coconut yogurt with a flax egg works well.
- → How do I prevent the custard from spilling over?
Press down the center of each bread slice to create a shallow well that contains the custard during baking.
- → What fruits can be used as toppings?
Fresh berries, bananas, peaches, mangoes, or raspberries all complement the yogurt custard nicely.
- → How should leftovers be reheated?
Reheat gently in a toaster oven to maintain crispness without drying out the custard.