Custard Toast Breakfast Delight (Print View)

Golden baked bread soaked in creamy custard, topped with fresh berries and honey for a comforting morning bite.

# Components:

→ Bread

01 - 2 thick slices brioche or challah bread, approximately 1-inch thick

→ 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

# Directions:

01 - Preheat the oven to 375°F (190°C). 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. Using the back of a spoon, gently press down in 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 of the bread slices.
05 - Top with mixed berries and nuts if desired.
06 - Bake for 12 to 15 minutes or until the custard is just 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 looks impressive enough for guests but takes barely 25 minutes from idea to plate.
  • The contrast between crispy edges and that soft, creamy center is unbelievably satisfying, and honestly, it feels indulgent without being complicated.
  • You can dress it up or keep it plain depending on your mood—berries and honey, or just a dusting of sugar.
02 -
  • The thickness of your bread matters more than you'd think—too thin and it falls apart, too thin and it never gets that contrast between crispy edges and custardy center; 1-inch is the sweet spot.
  • Don't skip pressing down the center to create a well; it prevents the custard from running off and ensures you get a good soak into the bread rather than just coating the top.
  • Your oven temperature and timing matter—start checking at 12 minutes because every oven runs a little differently, and you're looking for the custard to be set but still slightly jiggly in the very center.
03 -
  • If your custard mixture seems to be sliding off the bread, chill it for a few minutes before baking—it'll be thicker and more manageable.
  • Keep an eye on the bread's edges; if they're browning too fast, your oven might run hot, so lower the temperature by 10-15 degrees on your next attempt.
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