Custard Toast Breakfast Treat (Printable)

Thick slices soaked in creamy custard, baked golden with fresh berries and nuts.

# What You'll Need:

→ Bread

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

→ Custard

02 - 1 large egg
03 - 45 milliliters plain Greek yogurt
04 - 23 milliliters honey or maple syrup
05 - 2.5 milliliters vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 120 milliliters mixed fresh berries (strawberries, blueberries, raspberries)
08 - 15 milliliters sliced almonds or pistachios
09 - 5 milliliters powdered sugar
10 - Additional honey or maple syrup for drizzling

# How to make it:

01 - Set the oven temperature to 375°F and prepare a baking sheet by lining it with parchment paper.
02 - Combine the egg, Greek yogurt, honey or maple syrup, vanilla extract, and salt in a small bowl; whisk thoroughly until smooth.
03 - Place the bread slices on the baking sheet and gently press with the back of a spoon in the center of each slice to form a shallow well, leaving an edge intact.
04 - Pour the custard mixture evenly into the wells formed in each bread slice.
05 - Optionally scatter mixed berries and nuts over the custard-filled bread slices.
06 - Bake for 12 to 15 minutes until the custard is set and the edges of the bread turn golden and crisp.
07 - Allow to cool briefly, then dust with powdered sugar and drizzle with extra honey or maple syrup; serve warm.

# Recipe Expert Tips:

01 -
  • It tastes like indulgence but comes together in the time it takes to preheat the oven.
  • The bread gets crispy at the edges while the custard stays creamy inside, giving you two textures in one bite.
  • You can dress it up fancy for guests or eat it in your pajamas without anyone judging.
02 -
  • Don't skip the parchment paper—the bottom of the bread can stick to a bare sheet and break apart when you try to move it.
  • If the custard looks too thick to pour, thin it with a teaspoon of milk so it settles evenly into the bread.
  • The jiggle factor matters; if the custard looks completely solid when it comes out, you've baked it slightly too long and it'll be dense instead of creamy.
03 -
  • Slightly stale brioche actually works better than perfectly fresh bread because it holds the custard without becoming soggy.
  • Make the custard mixture the night before and store it covered in the fridge; in the morning, just pour it over the bread and bake—perfect for busy weekdays.
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