Merken There's something about a Sunday morning when you're not rushing—when you have ten minutes and the kitchen is quiet—that makes you want to turn a simple breakfast into something special. I discovered custard toast entirely by accident, actually, when I had leftover Greek yogurt that was about to expire and a couple of thick slices of brioche sitting on the counter. Instead of making the usual scrambled eggs, I wondered what would happen if I treated the bread like a canvas for something creamy and custardy. Twenty-five minutes later, I had something that tasted almost decadent but required barely any effort.
I made this for a friend who stayed over, and she was genuinely surprised that something this elegant could happen in her kitchen in under half an hour. She kept asking if I'd added some secret ingredient, and the honest answer was just that the yogurt makes the custard richer than eggs alone would be. That moment—watching her plate get cleared and hearing her ask for the recipe—is when I realized this wasn't just a desperate breakfast fix, but something actually worth repeating.
Ingredients
- Brioche or challah bread, 2 thick slices (about 1-inch thick): The bread needs to be sturdy enough to hold the custard without falling apart, but tender enough to soak it up—brioche is perfect because it has that balance of structure and richness.
- Egg, 1 large: This is what sets the custard, so don't skip it, and make sure it's at room temperature so the mixture whisks smoothly.
- Plain Greek yogurt, 3 tbsp: This is the secret—it adds creaminess and tang that makes the custard taste more complex than it should, and it keeps everything moist inside.
- Honey or maple syrup, 1½ tbsp: Either works, but honey gives you a more delicate sweetness while maple syrup brings earthiness.
- Vanilla extract, ½ tsp: Just enough to make the custard taste like it came from somewhere fancy, without being overwhelming.
- Salt, a pinch: This small amount actually makes the sweetness taste better—don't skip it.
- Mixed fresh berries, ½ cup (optional): Strawberries, blueberries, and raspberries all work, but use whatever looks fresh at your market.
- Sliced almonds or pistachios, 1 tbsp (optional): Adds a little textural contrast and a subtle nuttiness.
- Powdered sugar, 1 tsp (optional): A light dusting at the end is all you need.
- Extra honey or maple syrup for drizzling: Finish it the way it started.
Instructions
- Get the oven ready:
- Preheat to 375°F (190°C) and line a baking sheet with parchment paper so nothing sticks and cleanup is easier.
- Make the custard mixture:
- In a small bowl, whisk together the egg, Greek yogurt, honey, vanilla, and salt until smooth and well combined. This should take about a minute of steady whisking.
- Prepare the bread:
- Place the bread slices on the baking sheet and gently press down in the center of each slice with the back of a spoon to create a shallow well, leaving a border so the bread doesn't collapse.
- Fill and top:
- Spoon or pour the custard mixture evenly into the wells, then add berries and nuts if you're using them.
- Bake until golden:
- Bake for 12–15 minutes, until the custard is just set and the bread edges are golden and crisp—the center should still be slightly soft and custardy.
- Finish and serve:
- Let it cool for a minute, dust with powdered sugar if you'd like, drizzle with extra honey, and serve warm.
Merken There was this one morning when I made it for myself and just sat there eating it slowly, not rushing through breakfast like usual. The warm custardy center, the slightly crisp edges, the contrast of fresh berries—it made me slow down. That's when I realized this dish is actually about more than just eating; it's about taking a moment for yourself before the day starts.
Flavor Variations to Try
Once you master the basic version, the fun part is playing with flavors. A pinch of cinnamon or cardamom makes it feel almost like a dessert, while lemon zest adds brightness that cuts through the richness beautifully. I've also added a tiny bit of orange zest, and suddenly the whole thing tasted like a fancy bakery breakfast.
Making It Work for Different Diets
This recipe is flexible enough to adapt without losing its charm. Gluten-free bread works perfectly fine—just make sure it's thick enough to hold the custard. If you're dairy-free, swap the yogurt for a thick coconut or oat yogurt, and use a flax egg instead of a regular one. The timing stays the same, and the result is just as good.
Serving Suggestions and Timing
Custard toast is best eaten fresh from the oven while it still has that contrast between warm and crispy. It doesn't really keep well once cooled, so this is a make-it-fresh kind of breakfast. You can prep the custard mixture the night before and keep it covered in the fridge, which makes the morning even easier.
- Pair it with a cup of strong coffee or tea to balance the sweetness.
- A side of Greek yogurt or whipped cream makes it feel even more indulgent if you have the time.
- Fresh fruit on the side works just as well as fruit baked on top, and you get to control the ratio.
Merken This is one of those recipes that proves the best breakfasts don't come from complicated techniques or long ingredient lists. They come from knowing what you have, being willing to experiment, and taking the time to actually taste what you make.
Rezept-Fragen & Antworten
- → Welches Brot eignet sich am besten?
Dicke Scheiben von Brioche oder Challah eignen sich hervorragend, da sie die cremige Mischung gut aufnehmen und beim Backen nicht zerfallen.
- → Kann ich das Joghurt ersetzen?
Ja, griechischer Joghurt bietet eine schöne Cremigkeit. Für vegane Varianten kann pflanzlicher Joghurt und ein Ei-Ersatz verwendet werden.
- → Wie verhindere ich, dass der Toast zu feucht wird?
Drücken Sie mit einem Löffel eine Mulde in das Brot, um die Mischung zu halten, und backen Sie bis die Oberfläche leicht gebräunt und fest ist.
- → Welche Toppings passen gut dazu?
Frische Beeren, gehobelte Mandeln oder Pistazien und ein wenig Puderzucker oder Honig verleihen zusätzliche Textur und Süße.
- → Wie lange sollte der Toast gebacken werden?
Etwa 12 bis 15 Minuten bei 190°C, bis die Creme gestockt und die Ränder goldbraun sind.
- → Kann man das Gericht im Voraus vorbereiten?
Die Mischung kann vorbereitet und aufbewahrt werden, aber der Toast schmeckt frisch gebacken am besten.