Pin this I discovered custard toast by accident one Sunday morning when I had a hankering for something between French toast and a warm pastry—something that would feel indulgent without requiring a production in the kitchen. A friend had left Greek yogurt in my fridge during a visit, and I started wondering what would happen if I mixed it with an egg and honey instead of the usual milk-based custard. The result was this creamy, slightly tangy version that bakes into something almost custardy at the center while the bread edges turn golden and crisp. Now I make it whenever I want breakfast to feel a little more special.
I made this for my partner last Saturday while they were scrolling through their phone at the kitchen counter, and the smell alone got them to put the phone down and actually sit at the table. There's something about that custard puffing up in the oven, the brioche edges catching color, that makes even a quiet morning feel like a small celebration. They asked for it again the next day, which tells you everything you need to know.
Ingredients
- Brioche or challah bread: Look for slices that are at least an inch thick—thinner bread will overcook before the custard sets, and you'll lose that tender center you're after.
- Egg: One large egg is all you need for the base of your custard mixture.
- Greek yogurt: The tang here is crucial; it balances the honey and keeps things from tasting like a dessert masquerading as breakfast.
- Honey or maple syrup: Either works beautifully—use what you have on hand or what you're craving.
- Vanilla extract: Just a half teaspoon gives you that warm background note without announcing itself.
- Salt: A pinch ties everything together and brightens the flavors.
- Fresh berries: Optional but they bring both tartness and a burst of fresh color against the warm, custardy bread.
- Nuts and powdered sugar: Finishing touches that add texture and a whisper of elegance.
Instructions
- Start your oven and prep your stage:
- Heat your oven to 375°F and line a baking sheet with parchment paper—this keeps cleanup simple and prevents sticking. You want everything ready before you mix the custard so the bread doesn't sit soaking.
- Whisk your custard smooth:
- In a small bowl, whisk the egg, Greek yogurt, honey, vanilla, and salt until completely smooth and pale. This takes about a minute of steady whisking; you're looking for no lumps and a texture that pours easily.
- Create shallow wells in your bread:
- Lay the bread slices on your prepared sheet and use the back of a spoon to gently press down in the center of each slice, creating a shallow well about half an inch deep. Leave a border around the edges so the custard doesn't spill off onto the pan.
- Fill and top:
- Spoon or pour the custard mixture into the wells, dividing it evenly between the two slices. If you're using berries and nuts, scatter them on top now while the custard is still wet so they stay put.
- Bake until set and golden:
- Slide the sheet into your preheated oven for 12 to 15 minutes, keeping an eye on it after the 10-minute mark. The custard should be just set in the center—it will jiggle slightly if you nudge the pan, and the bread edges should be turning golden and crisp.
- Finish and serve:
- Let everything cool for a minute or two so you don't burn your mouth, then dust with powdered sugar if you're using it and drizzle with a little extra honey or maple syrup. Serve while it's still warm, when the contrast between the custardy center and crisp edges is at its peak.
Pin this The first time someone told me this reminded them of a Danish pastry, I realized that's exactly what I was trying to capture—that feeling of biting into something that's both bread and custard at the same time. It's a dish that sits in a happy middle ground, which might be why it's become something I reach for on mornings when I want comfort without overthinking it.
Why the Yogurt Swap Makes All the Difference
Traditional French toast relies on milk or cream, which is delicious but straightforward. Greek yogurt adds a subtle tang that makes your palate come alive a little differently—it plays against the honey and vanilla instead of just sweetening everything up. The thicker consistency also means your custard sets more reliably in the oven, giving you that custardy pocket at the center rather than soaked-through bread. Once I switched, I never looked back.
Flavor Variations That Actually Work
The base recipe is flexible enough to play with. A pinch of cinnamon stirred into the custard brings warmth; a tiny bit of lemon zest adds brightness that makes the yogurt sing even more. I've added cardamom before when I was feeling fancy, and it worked beautifully. The key is keeping these additions subtle so they feel like they belong rather than trying too hard to be interesting.
Timing and Temperature Thoughts
The oven temperature matters more than you'd think—375°F is the sweet spot where the bread edges crisp up without the custard overcooking into something rubbery. If your oven runs hot, start checking at the 12-minute mark. If it runs cool, you might need the full 15 minutes, but watch for the custard to be just set, not jiggly in the center anymore.
- Thicker bread slices are non-negotiable for getting that tender custardy center.
- Let the finished toast cool for a minute before serving so the custard can firm up slightly and won't run everywhere.
- This dish is best enjoyed right away while it's still warm and the contrasts are at their most interesting.
Pin this This is the kind of breakfast that doesn't ask much of you but somehow makes the morning feel less ordinary. Serve it warm, with whatever fruit or topping speaks to you, and let it be exactly what it wants to be.
Recipe FAQs
- → What bread types work best?
Thick slices of brioche or challah are ideal due to their soft texture and slight sweetness, which absorb the custard beautifully.
- → Can I use a dairy-free alternative for yogurt?
Yes, plant-based yogurts can replace Greek yogurt for a dairy-free variation without sacrificing creaminess.
- → How do I prevent the bread from becoming soggy?
Pressing a shallow well into the bread slices helps keep the custard contained, and baking at a high temperature ensures a crisp exterior.
- → What toppings complement this dish?
Fresh berries, nuts like sliced almonds or pistachios, and a sprinkle of powdered sugar enhance flavor and texture wonderfully.
- → Can I prepare this ahead of time?
The custard mixture can be whisked in advance, but baking is best done just before serving for optimal texture.