Custard Toast with Berries (Print View)

Thick bread soaked in creamy custard, baked golden, topped with fresh berries and a honey drizzle.

# Components:

→ Bread

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

→ Custard

02 - 1 large egg
03 - 3 tablespoons plain Greek yogurt
04 - 1½ tablespoons honey or maple syrup
05 - ½ teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - ½ 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) and 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 form a shallow well, leaving a border around the edges.
04 - Spoon or pour the custard mixture evenly into the wells created in the bread slices.
05 - Optionally, top with mixed berries and sliced nuts.
06 - Bake for 12 to 15 minutes, or until the custard is set and the bread edges are golden and crisp.
07 - Allow to cool slightly. Dust with powdered sugar and drizzle with extra honey or maple syrup. Serve warm.

# Expert Advice:

01 -
  • It feels special enough for guests but simple enough for a solo breakfast without any fussing.
  • The Greek yogurt makes the custard creamy and tangy without that heavy, rich feeling of traditional egg custard.
  • You actually get texture contrast—golden crisp bread holding a soft, custardy center.
02 -
  • Don't skip pressing down the wells—if the bread is flat, the custard runs off the sides and you lose that signature pocket of creaminess.
  • Watch the bake time closely; even three extra minutes can dry out the center, so use the jiggle test rather than a timer.
03 -
  • Don't use thin bread—it'll absorb too much custard and become soggy instead of maintaining that crispy-tender structure.
  • If you're doubling this for more people, bake on two sheets in the oven at once rather than in batches, as timing matters more than you'd think.
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