Yogurt Toast with Fruit (Printable Version)

Baked toast filled with creamy yogurt custard and topped with fresh berries and banana for a tasty brunch.

# What You'll Need:

→ Bread

01 - 4 slices thick-cut brioche or challah bread

→ Yogurt Custard

02 - 2/3 cup plain or vanilla Greek yogurt
03 - 1 large egg
04 - 2 tablespoons honey or maple syrup
05 - 1/2 teaspoon pure vanilla extract

→ Fruit Topping

06 - 1/2 cup sliced strawberries
07 - 1/2 cup blueberries
08 - 1/2 banana, sliced

→ Optional Garnishes

09 - Powdered sugar for dusting
10 - 2 teaspoons chopped pistachios or almonds

# How-To Steps:

01 - Set the oven to 375°F and line a baking sheet with parchment paper.
02 - Arrange bread slices on the baking sheet and press down the center of each slice with the back of a spoon to form a shallow well, keeping edges intact.
03 - Whisk Greek yogurt, egg, honey or maple syrup, and vanilla extract until smooth and creamy.
04 - Evenly spoon the yogurt custard mixture into the wells of each bread slice.
05 - Top each slice with sliced strawberries, blueberries, and banana or preferred fruit.
06 - Bake for 12 to 15 minutes until custard sets and bread edges turn golden brown.
07 - Allow to cool slightly, dust with powdered sugar, and sprinkle with nuts if desired. Serve warm.

# Tips for Success:

01 -
  • It looks fancy enough to serve guests but takes less than 30 minutes total, including baking time.
  • The custard stays creamy while the bread edges get golden and crispy, giving you two textures in one bite.
  • You can prep everything the night before and just bake it fresh in the morning.
02 -
  • The custard will look slightly underdone when you pull it out—that's exactly right, because it continues to set as it cools and stays creamy instead of becoming firm.
  • If your bread is too thin, the well collapses; if it's too thin, the custard won't cook evenly, so thick-cut really matters here.
03 -
  • If you're making this for more than four people, it actually works better to bake in batches rather than cramming everything onto one sheet, since the heat distributes more evenly.
  • The secret to the custard staying creamy is not overbaking it; set a timer for 12 minutes and check then rather than assuming you need the full 15.
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