Custard Toast Breakfast Delight (Printable Version)

Thick bread soaked in creamy custard, baked until crisp and golden with fresh berry and honey toppings.

# What You'll Need:

→ Bread

01 - 2 thick slices brioche or challah (approximately 1 inch thick each)

→ Custard

02 - 1 large egg
03 - 3 tablespoons plain Greek yogurt
04 - 1.5 tablespoons honey or maple syrup
05 - 0.5 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 0.5 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

# Steps:

01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a small bowl, whisk together the egg, Greek yogurt, honey or maple syrup, vanilla extract, and salt until smooth.
03 - Place the bread slices on the prepared baking sheet and gently press down in the center of each slice with the back of a spoon to form a shallow well, leaving a border around the edges.
04 - Spoon or pour the custard mixture evenly into the wells created in the bread slices.
05 - Optionally, top with mixed berries and sliced nuts of choice.
06 - Bake for 12 to 15 minutes until the custard is set and the bread edges are golden and crisp.
07 - Allow to cool slightly before dusting with powdered sugar and drizzling with extra honey or maple syrup. Serve warm.

# Expert Advice:

01 -
  • It tastes fancy enough to feel like you tried hard, but honest enough to pull together in 25 minutes.
  • The custard stays creamy inside while the bread gets crispy at the edges, which is the breakfast textural sweet spot.
  • You can eat it plain or pile on whatever fruit and nuts make you happy without breaking the whole thing.
02 -
  • The baking time matters more than you'd think—over-bake by three minutes and the custard will scramble instead of staying creamy, so keep an eye on it the first time you make it.
  • Thick bread slices are non-negotiable because thin bread will either dissolve into custard soup or stay too firm, and the whole point is that textural contrast.
03 -
  • Make the custard mixture the night before and refrigerate it, so on a lazy morning you just pour and bake.
  • If you like things sweeter, add an extra half tablespoon of honey to the custard and you'll barely notice the difference except in the overall richness.
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