Save to Pinterest Sunday morning, running late as usual, I opened the fridge and found half a loaf of brioche, three eggs, and a container of Greek yogurt staring back at me. My family was already asking what was for breakfast, so I did what any slightly panicked cook does—I improvised. Twenty minutes later, we were all gathered around the table with golden, custardy toast that tasted more like a fancy brunch than something I'd invented on the spot. It became the dish I now make whenever I want to feel like I have my life together, even when I absolutely don't.
I made this for my neighbor once when she stopped by with her kids on a random Saturday, and within minutes, her daughter was asking if we could make it every week. Watching her scrape the last bits of custard from her plate while making the kind of satisfied noise kids make when something tastes really good reminded me that the best meals are the ones you share without overthinking.
Ingredients
- Brioche or challah bread (2 thick slices, about 1 inch): The richness and soft crumb of these breads soak up the custard beautifully without falling apart like regular sandwich bread would.
- Egg (1 large): This is your binding agent and what gives you that creamy, set custard center that makes the whole dish work.
- Greek yogurt (3 tbsp): Tangier than regular yogurt and thicker, it adds protein and keeps the custard from being too eggy or heavy.
- Honey or maple syrup (1½ tbsp): Either works, though I find maple syrup gives a deeper sweetness while honey keeps things lighter and more floral.
- Vanilla extract (½ tsp): Just enough to make you wonder what it is—never announce itself but make everything taste more like itself.
- Salt (pinch): Don't skip this; it wakes up all the other flavors and keeps the custard from tasting one-dimensional.
- Fresh berries, nuts, powdered sugar, extra honey (optional): These are your finishing touches—berries add brightness, nuts add texture, and the sweetness on top bridges everything together.
Instructions
- Heat your oven and prepare:
- Preheat to 375°F and line a baking sheet with parchment paper so nothing sticks and cleanup feels effortless.
- Make the custard:
- Whisk together the egg, yogurt, honey, vanilla, and salt in a small bowl until it's completely smooth with no streaks of egg white. If you see lumps, you're not whisking enough.
- Create shallow wells:
- Place bread slices on the sheet and gently press the back of a spoon into the center of each slice, creating a small depression but leaving a border so the custard doesn't spill over the sides. This takes more gentleness than you think.
- Fill and top:
- Spoon the custard evenly into each well, then scatter berries and nuts on top if you're using them. The fruit will soften as it bakes, and the nuts will toast slightly.
- Bake until set:
- Bake for 12 to 15 minutes—you're looking for the custard to be just set but still jiggly in the very center when you gently shake the pan, and the bread edges should be turning golden and crisp. It'll continue to cook slightly as it cools.
- Finish and serve:
- Let cool for a minute or two so the custard firms up just slightly, dust with powdered sugar if you want, drizzle with extra honey, and eat while it's still warm enough to matter.
Save to Pinterest My sister called me yesterday, asking how to make this dish without the berries because all she had was a bottle of honey and some almonds. The version she made sounded even better than mine—simpler, sweeter, more like a warm hug on a plate. That's when I realized this recipe is less about following instructions exactly and more about using what you have to make breakfast feel like a small, golden moment of care.
Why Greek Yogurt Changes Everything
Regular custard toast relies on heavy cream or milk, which can feel thick and indulgent. Greek yogurt brings tang and protein without any of that weight, so you finish eating and don't feel like you need to nap immediately after. The sourness also balances the sweetness perfectly, which means you can use less honey without sacrificing flavor.
Bread Choice Matters
I've tested this with everything from sourdough to white sandwich bread, and nothing compares to brioche or challah. They have enough structure to hold the custard without dissolving, and their subtle sweetness complements the egg-yogurt mixture rather than competing with it. If you can't find either, look for a high-quality white bread or French bread that's fresh, never day-old.
Flavor Riffs That Work
Once you've made this basic version, the variations practically suggest themselves. Cinnamon swirled into the custard tastes like fall, lemon zest makes it bright and morning-like, and a pinch of cardamom takes it somewhere unexpected and aromatic. I've even added a teaspoon of almond extract once, which made the whole thing taste like a luxury pastry.
- Sprinkle cinnamon directly into the custard before spooning it into the wells for a warm, spiced depth.
- A squeeze of fresh lemon juice in the custard and lemon zest on top creates a clean, breakfast-forward flavor.
- Swap the vanilla for almond extract or add cardamom for something that tastes more special without being complicated.
Save to Pinterest This recipe taught me that breakfast doesn't have to be complicated to feel special, and that the best kitchen moments come from working with what you have and trusting your instincts. Make this when you want to feel a little bit fancy without all the fuss.
Questions & Answers About This Recipe
- → What type of bread works best?
Thick slices of brioche or challah are ideal for soaking up custard without becoming too soggy.
- → Can I make dairy-free adjustments?
Yes, substitute Greek yogurt with a dairy-free alternative and replace the egg with a flax egg for a suitable variation.
- → How do I get a crispy crust with a soft center?
Baking at 375°F allows the edges to crisp while the custard centers set softly, balancing textures perfectly.
- → Are there suggested toppings for extra flavor?
Fresh mixed berries, sliced almonds or pistachios, a dusting of powdered sugar, and a drizzle of honey enhances taste and texture.
- → Can I prepare this in advance?
Assemble shortly before baking to prevent bread from becoming overly saturated; freshness ensures the best texture and flavor.