Pin It I discovered this recipe on a lazy Sunday morning when I had Greek yogurt that needed using and a loaf of brioche sitting on the counter. My friend Sarah had posted something similar on Instagram the night before, and I got curious about whether you could actually bake custard into toasted bread without it turning to mush. The answer was yes, and it completely changed how I think about weekend breakfasts.
The first time I made this for my family, my sister took one bite and immediately asked for the recipe. That's when I realized it wasn't just me being nostalgic about the flavor—there's something about the combination of warm, custardy bread and cold fruit that just works. Now whenever someone asks what to bring to brunch, this is what I volunteer.
Ingredients
- Thick-cut brioche or challah bread: Use the thickest slices you can find; they hold the custard better and stay structurally sound while baking.
- Greek yogurt: The tanginess is essential here, so don't skip it for regular yogurt, which will make the custard watery.
- Egg: This binds everything and helps the custard set properly without becoming rubbery.
- Honey or maple syrup: The sweetness should be subtle; you're not making French toast, so don't overdo it.
- Vanilla extract: A little goes a long way—just enough to tie all the flavors together.
- Fresh fruit: Strawberries, blueberries, and banana are classic, but raspberries and peaches work beautifully too.
- Powdered sugar and nuts: These are the finishing touch that makes it feel special.
Instructions
- Get your oven ready:
- Preheat to 375°F and line your baking sheet with parchment paper. This temperature is just hot enough to bake the custard through without burning the bread edges.
- Prepare the bread:
- Arrange your slices on the sheet and use the back of a spoon to gently press down the center of each one, creating a shallow well while keeping the edges intact. Don't press too hard or you'll tear through the bread.
- Make the custard mixture:
- In a bowl, whisk together the Greek yogurt, egg, honey, and vanilla until completely smooth. It should pour easily but still hold its shape.
- Fill and top:
- Spoon the custard evenly into each well, then arrange your fruit on top. The colors matter here—they're part of the appeal.
- Bake until golden:
- Slide the sheet into the oven for 12 to 15 minutes. You're looking for the custard to set with just a tiny wobble in the center and the bread edges to turn golden brown.
- Finish with style:
- Let it cool for a minute or two, then dust with powdered sugar and sprinkle nuts if you're using them. Serve warm.
Pin It I made this for my mom on Mother's Day last year, and she sat there savoring every bite like it was the most luxurious thing anyone had ever made for her. It's one of those recipes that feels indulgent but is actually pretty wholesome, which is maybe the whole magic of it.
Why This Recipe Became a Weekend Tradition
There's something about the combination of warm and cold, creamy and crispy, that makes this feel more special than the effort requires. You could serve it on a regular plate and it would taste good, but plate it nicely and suddenly you're hosting a café-quality brunch at home. The Greek yogurt keeps it protein-rich enough that people actually feel satisfied, not just full of sugar.
How to Customize It Without Changing What Works
Once you understand the basic formula, you can play with it. Swap the fruit based on what's in season—mango and lime are incredible in summer, pears and pomegranate in fall, and you can even go savory with ricotta and a drizzle of hot honey. The custard is forgiving because it's so simple; the real variable is what you put on top.
Making Ahead and Reheating
You can prepare the custard mixture and slice your fruit the night before, then just assemble and bake in the morning. If you have leftovers (which is rare), a few minutes in the toaster oven brings them back to life without drying them out. This is a breakfast that actually gets better when you think ahead instead of throwing it together last minute.
- Store any leftovers in an airtight container in the fridge for up to two days.
- Reheat gently in a toaster oven at 300°F for about five minutes so the custard warms through evenly.
- Add fresh fruit after reheating so it doesn't get warm and sad.
Pin It This recipe taught me that the best breakfasts are the ones that feel like you're treating yourself without actually requiring much work. Once you make it once, you'll understand why it's everywhere right now.
Recipe Questions & Answers
- → What type of bread works best?
Thick-cut breads like brioche or challah hold the custard well and add a rich texture.
- → Can I substitute the yogurt?
Yes, plain or vanilla Greek yogurt is ideal, but coconut yogurt can be used for a dairy-free version.
- → How do I prevent the bread from getting soggy?
Pressing a shallow well in the bread edges keeps the custard contained and helps the toast bake evenly without sogginess.
- → What fruits can I use as toppings?
Fresh berries like strawberries and blueberries are great, but raspberries, peaches, or mango also add delicious variety.
- → How long should I bake the toast?
Bake at 375°F (190°C) for 12–15 minutes until the custard is set and the edges are golden brown.
- → Are nuts necessary for garnish?
Nuts are optional but add a pleasant crunch; pistachios or almonds work well if you choose to include them.