Save to Pinterest My sister called me on a gray Sunday morning complaining she was bored with breakfast. I grabbed whatever was in the fridge and threw this together on speakerphone while she laughed at my improv baking. Now she texts me about it every weekend.
Last summer my neighbor Sarah brought over fresh berries from her garden and I made this for us on the patio. We sat there in our pajamas eating warm custard toast with coffee and she told me she hadnt had a homemade breakfast since her kids left for college.
Ingredients
- 2 thick slices brioche or challah: The eggy richness here really matters. I tried it once with sandwich bread and it just fell apart. You want that bakery bread that feels substantial in your hand.
- 1 large egg: Room temperature eggs blend into the custard so much better. I learned this after making grainy custard three times.
- 3 tbsp plain Greek yogurt: This is what makes it taste special. The tang cuts through the sweet and gives it that restaurant quality texture.
- 1½ tbsp honey or maple syrup: Honey adds floral notes while maple gives warmth. Either works but use real stuff not pancake syrup.
- ½ tsp vanilla extract: Dont skip this. It makes the whole kitchen smell like a bakery.
- Pinch of salt: Just a tiny pinch wakes up all the flavors. I forgot it once and could tell something was missing.
- ½ cup mixed fresh berries: Strawberries blueberries raspberries whatever looks good. Frozen works too but fresh bursts more when you bake them.
- 1 tbsp sliced almonds or pistachios: Optional but that little crunch against the creamy custard is worth it.
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper. The parchment saves you from scrubbing baked on custard later.
- Make the magic custard:
- Whisk the egg yogurt honey vanilla and salt until totally smooth. Take your time here. No lumps allowed.
- Prep the bread:
- Press the back of a spoon into the center of each slice to make a little well. Leave a border around the edges so the custard stays put.
- Fill em up:
- Pour that custard right into the wells you made. Divide it evenly so both slices get the same amount.
- Add the good stuff:
- Scatter berries and nuts on top. Theyll sink in slightly and thats exactly what you want.
- Bake until golden:
- 12 to 15 minutes usually does it. You want the custard set like jelly and the edges getting crisp and toasty.
- The finishing touches:
- Let it cool for just a minute then dust with powdered sugar and drizzle with extra honey. Eat it warm.
Save to Pinterest My mom started requesting this instead of birthday cake. She says it reminds her of the custard tarts her grandmother used to make but easier. Now I make a double batch whenever I visit.
Make It Your Own
Lemon zest or cinnamon in the custard changes everything. I once added orange blossom water because I had it and everyone went quiet eating it. Experiment with whatever spices or extracts sound good to you.
Timing Matters
Eat this right after baking. I tried meal prepping it and reheated in the microwave which was fine but not special. The contrast between hot custard and crisp edges fades as it sits.
Serving Ideas
Sometimes I serve this with a side of plain Greek yogurt for extra protein. Other times I go all in and add a dollop of whipped cream. It just depends on the kind of morning were having.
- Leftover custard mixture can be scrambled with eggs for instant french toast flavor
- Try peanut butter drizzled on top for a protein boost
- Freeze extra berries when theyre in season so you can make this year round
Save to Pinterest Simple enough for Tuesday mornings but special enough for holiday brunch. Sometimes the easiest recipes become the ones that stick around longest.
Common Recipe Questions
- → What bread is best for custard toast?
Thick slices of brioche or challah work best due to their soft, rich texture and ability to absorb the custard mixture without falling apart.
- → Can I make custard toast dairy-free?
Yes, substitute Greek yogurt with a dairy-free alternative and replace the egg with a flax egg for a vegan-friendly version.
- → How do I achieve a crisp exterior with a soft center?
Baking at 375°F for 12–15 minutes allows the custard to set while the bread edges turn golden and crispy.
- → What toppings complement custard toast?
Fresh berries, sliced almonds or pistachios, a dusting of powdered sugar, and a drizzle of honey or maple syrup add flavor and texture contrast.
- → Can I add extra flavors to the custard?
Yes, a pinch of cinnamon or lemon zest can enhance the custard’s warmth and brightness.