Save to Pinterest I stumbled on this recipe during one of those Sunday mornings when I wanted something special but refused to make another trip to the grocery store. The idea of baking yogurt seemed strange until I tried it and now it is the breakfast I make when friends stay over because it looks impressive but takes almost no effort.
Last summer my niece visited and we made six batches in one week experimenting with different fruits and toppings. She kept calling it breakfast pizza and honestly that name stuck in our house now too.
Ingredients
- 4 slices thick-cut bread: Brioche or challah absorb the custard without falling apart but sourdough works if that is what you have
- 2/3 cup Greek yogurt: Plain lets the fruit shine though vanilla adds a nice sweetness if that is your preference
- 1 large egg: Room temperature eggs blend better into the yogurt so take it out ten minutes before you start
- 2 tablespoons honey or maple syrup: Adjust based on how sweet your fruit is tart berries might need the full amount
- 1/2 teaspoon vanilla extract: Pure vanilla makes a noticeable difference here imitation never quite tastes right
- 1/2 cup strawberries sliced: Fresh berries give the best result but frozen work in a pinch just pat them dry first
- 1/2 cup blueberries: These burst in the oven creating little pockets of juice throughout the custard
- 1/2 banana sliced: Bananas caramelize slightly as they bake adding a natural sweetness to the mix
- Powdered sugar: This is purely for looks but that dusting makes it feel like something from a bakery
- 2 teaspoons chopped pistachios or almonds: The crunch balances the creamy custard and adds a nice color contrast
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper which saves you from scrubbing baked-on custard later
- Prep the bread:
- Arrange your slices and use the back of a spoon to press down the center until you have a shallow well leaving the crust edges tall
- Make the custard:
- Whisk the yogurt egg honey and vanilla until completely smooth with no lumps this takes about 30 seconds of serious whisking
- Fill the wells:
- Spoon the mixture into each bread depression dividing it evenly and do not worry if some spills over the edges a bit
- Add the fruit:
- Arrange your strawberries blueberries and banana slices on top pressing them gently into the custard so they stay put
- Bake until golden:
- Bake for 12 to 15 minutes until the custard is set and no longer jiggles like pudding and the bread edges are toasted
- Finish and serve:
- Let them cool for a few minutes because that custard holds heat like crazy then dust with powdered sugar and nuts if you want
Save to Pinterest My neighbor smelled these baking through our shared wall and knocked on the door with a mug of coffee. Now we make them together whenever we both have lazy mornings.
Fruit Variations That Work
I have tried so many combinations but peaches and raspberries are incredible in late summer while sliced apples and cinnamon turn this into fall comfort food. Even frozen fruit works when fresh is not available just thaw and pat it dry first.
Make It Your Own
Sometimes I sprinkle a little cinnamon or nutmeg into the custard especially in colder months. A tablespoon of lemon zest in the yogurt mixture brightens everything up without making it taste like lemon dessert.
Serving Ideas
These toast slices work for brunch plated with a simple green salad or scrambled eggs on the side. I have also served them as dessert with a scoop of vanilla ice cream melting over the warm fruit.
- Make them ahead by prepping the bread and custard the night before then assemble and bake in the morning
- Leftovers reheat surprisingly well in a toaster oven for about five minutes though the bread loses some crunch
- Double the recipe for a crowd because people always want seconds once they try the first bite
Save to Pinterest These yogurt toast slices have become my go-to when I want breakfast to feel like a celebration without actually celebrating anything special.
Common Recipe Questions
- → What type of bread works best?
Thick-cut brioche or challah provides a soft yet sturdy base that holds the custard well and browns nicely when baked.
- → Can I use dairy-free alternatives?
Yes, substitute Greek yogurt with coconut yogurt and replace the egg with a flax egg for a dairy-free version.
- → How do I make the custard filling smooth?
Whisk the Greek yogurt, egg, honey, and vanilla extract thoroughly until the mixture is creamy and lump-free before spooning into the bread wells.
- → Can I vary the fruit toppings?
Absolutely, fresh raspberries, peaches, or mangoes can be used instead of or alongside the suggested strawberries, blueberries, and banana.
- → How should leftovers be stored and reheated?
Store any leftovers in the refrigerator and reheat gently in a toaster oven to maintain crisp edges and warm custard.
- → What garnishes complement this toast?
Light dusting of powdered sugar and sprinkling chopped pistachios or almonds add a lovely texture contrast and subtle sweetness.