Save There's something magical about mornings when you have good bread on hand and an idea sparked by leftover Greek yogurt. I was standing in my kitchen one Sunday, unsure what to do with both, when I realized I could skip the usual scramble and create something that felt almost indulgent—custard toast that's crispy on the outside and soft in the middle, like an edible hug before coffee.
I made this for my partner on a rainy Saturday morning, and watching their face light up when they bit into the warm bread and soft custard center reminded me that the best meals aren't about complexity—they're about small moments of care.
Ingredients
- 2 thick slices brioche or challah (about 1-inch thick): Brioche is soft enough to absorb the custard without falling apart, and its slight sweetness plays beautifully with honey. Don't use thin slices or dense bread—you need that tender structure.
- 1 large egg: This is what creates the custard magic; the protein sets just enough to hold everything together.
- 3 tbsp plain Greek yogurt: This adds tangy creaminess and keeps the custard moist in the center. Regular yogurt works if that's what you have.
- 1½ tbsp honey or maple syrup: Choose based on your mood—honey feels more delicate, maple syrup earthier.
- ½ tsp vanilla extract: A small amount goes a long way to warm the whole thing up.
- Pinch of salt: This brightens the sweetness and shouldn't be skipped.
- ½ cup mixed fresh berries (optional): Berries add pops of tartness that balance the richness beautifully.
- 1 tbsp sliced almonds or pistachios (optional): These add texture and a subtle sophistication.
- 1 tsp powdered sugar (optional): A light dusting gives it a bakery-fresh look.
- Extra honey or maple syrup for drizzling: The finishing touch that makes it feel intentional.
Instructions
- Warm your oven and prep your workspace:
- Preheat to 375°F and line a baking sheet with parchment paper. This takes just a moment but sets you up for success.
- Build your custard:
- Whisk the egg, Greek yogurt, honey, vanilla, and salt together until smooth and pale. You'll know it's ready when there are no visible streaks.
- Create wells for the custard:
- Place bread slices on your prepared sheet and gently press down the center of each with the back of a spoon, leaving a border so the bread stays intact. This little well is where the magic pools.
- Fill and top:
- Spoon the custard into each well, dividing evenly. If you're using berries and nuts, arrange them on top now—they'll soften and nestle into the custard as it bakes.
- Bake until golden and set:
- Slide into the oven for 12 to 15 minutes. You're looking for the custard to be just set with a slight jiggle in the center, and the bread edges to turn golden and crisp. It'll firm up as it cools.
- Finish and serve:
- Let cool for a minute, then dust with powdered sugar and drizzle with honey. Serve warm while the custard is still soft.
Save The first time I served this to guests, I worried it might seem too simple, too casual. But seeing them close their eyes after that first bite—really tasting it—reminded me that sometimes the most memorable meals are the ones that feel personal, not picture-perfect.
Flavor Variations Worth Trying
Once you nail the basic version, this becomes a playground. A pinch of cinnamon in the custard brings warmth and comfort, while lemon zest adds brightness and pairs gorgeously with berries. I've also whispered cardamom into the mix on mornings when I wanted something more complex—it's quietly sophisticated. The vanilla is flexible too; swap it for almond extract if you're leaning into nuttiness, or skip it entirely for a purer, more delicate flavor.
Making It Work for Different Diets
This recipe bends easily to meet dietary needs without losing its soul. For dairy-free mornings, dairy-free yogurt swaps in seamlessly, and a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit for 5 minutes) works just as well as a regular egg—the texture stays creamy and the custard still sets. Gluten-free bread works perfectly; you might just need to watch the baking time closely since some varieties toast faster. Even nut-free versions shine when you skip the toppings or swap in seeds instead.
Beyond Just Breakfast
Honestly, this blurs the line between breakfast and dessert in the best way possible. I've served it as a light brunch when friends drop by, and it works just as well at that awkward afternoon moment when you want something sweet but don't want a heavy cake. It's also comforting enough to feel like care when someone's having a rough morning, but elegant enough to feel like a small indulgence.
- Serve alongside strong coffee or a smooth cortado—the bitterness balances the sweetness perfectly.
- A dollop of Greek yogurt or whipped cream on the side makes it feel even more luxurious without much extra effort.
- If you're meal prepping, you can assemble these the night before, cover them, and bake in the morning for fuss-free breakfast.
Save This recipe taught me that breakfast doesn't have to be routine, and that sometimes the smallest moments—warm bread, a soft center, fresh berries, someone you love across the table—are what make mornings feel special.
Recipe FAQs
- → What type of bread works best?
Thick slices of brioche or challah lend a rich texture and absorb the custard well, but sturdy white bread can also be used.
- → Can I use dairy-free alternatives?
Yes, substitute Greek yogurt with dairy-free yogurt and replace the egg with a flax or chia egg for a dairy-free version.
- → How to prevent the bread from becoming soggy?
Pressing a shallow well into the bread holds the custard in place, and baking until the edges are crisp helps maintain texture balance.
- → What toppings complement this dish?
Fresh mixed berries, sliced almonds or pistachios, powdered sugar, and a drizzle of honey or maple syrup add flavor and texture contrast.
- → Can I prepare this in advance?
The custard mixture can be whisked ahead, and bread prepared shortly before baking to maintain freshness and texture.