Save to Pinterest I discovered this recipe on a lazy Sunday morning when I had Greek yogurt, a banana, and thick slices of brioche staring at me from the counter. Instead of my usual scrambled eggs, I wondered what would happen if I treated toast like a canvas—creating little edible cups that could hold something creamy and custardy. That first attempt was revelatory. The way the yogurt puffed up in the oven, turning golden at the edges while staying soft in the middle, felt like I'd unlocked a secret.
My partner called it "that fancy toast thing" until I made it for a brunch gathering last spring. Watching people's faces light up when they bit through the golden bread into that warm, slightly sweet custard middle—that's when I realized this wasn't just a quick breakfast hack. It had become something I genuinely wanted to make for the people I love.
Ingredients
- Thick-cut bread (brioche or challah): The bread needs enough structure to hold a well without collapsing, so don't skip the thickness—brioche gives you richness, but challah works beautifully too if that's what you have.
- Greek yogurt: Plain or vanilla both work; plain lets the honey shine through, while vanilla adds a subtle sweetness without extra effort.
- Egg: This is what makes the custard set and puff slightly during baking, creating that tender, almost soufflé-like texture.
- Honey or maple syrup: Both sweeten the custard, but maple syrup adds an earthy note that pairs especially well with berries.
- Vanilla extract: Just half a teaspoon brings warmth without overpowering the other flavors.
- Fresh fruit: Strawberries, blueberries, and banana work together, but honestly, use whatever fruit excites you in that moment.
- Powdered sugar and nuts: Optional garnishes that add visual appeal and a little textural contrast when you want them.
Instructions
- Heat and Prepare:
- Preheat your oven to 375°F and line a baking sheet with parchment paper. The parchment saves you cleanup and prevents sticking, which matters more than you'd think when you're moving warm toast around.
- Create Your Wells:
- Lay your bread slices flat and use the back of a spoon to gently press down the center of each one, creating a shallow pocket without pushing all the way through. Take your time here—you want the edges to stay intact and sturdy.
- Mix the Custard:
- Whisk together the yogurt, egg, honey, and vanilla in a bowl until everything is smooth and combined. The mixture should be pourable but thick enough to stay where you put it.
- Fill and Top:
- Spoon the custard evenly into each bread well, then arrange your fruit on top. The fruit will sink slightly as it bakes, which is exactly what you want.
- Bake Until Golden:
- Slide everything into the oven for 12 to 15 minutes, watching until the custard firms up and the bread edges turn golden brown. You'll know it's done when the custard doesn't jiggle when you gently shake the pan.
- Finish and Serve:
- Let the toast cool for just a minute or two, then dust with powdered sugar if you like and scatter nuts on top. Serve while still warm, when the custard is at its creamiest.
Save to Pinterest There was a moment last week when my niece, who usually pushes food around her plate, asked for seconds and then thirds. She wanted to know why toast could taste like dessert and breakfast at the same time. I didn't have a fancy answer, just a quiet realization that the best meals are the ones that make someone feel looked after.
Why This Recipe Became a Regular
What started as a Sunday experiment has become my go-to when I want something that feels special without being complicated. There's something about the combination—the tender bread, the soft custard, the bright fruit—that just works. It's fast enough for a weekday breakfast when you want to feel like you've done something nice for yourself, but impressive enough to serve when people come over.
Playing with Flavors and Fruits
The beauty of this recipe is how flexible it is. In summer, I load it with peaches and raspberries. When fall arrives, sliced pears and a tiny drizzle of caramel feel right. I've even tried it with a pinch of cinnamon in the custard during winter, which transforms the whole thing into something almost spiced-cake-like. The yogurt custard is your base, and everything else is just you expressing what sounds good in that moment.
Adapting for Everyone
I've made this recipe work for almost every dietary preference I've encountered. The dairy-free version with coconut yogurt and a flax egg is genuinely delicious, though the custard sets slightly differently—just keep a closer eye on it. For people watching their sugar intake, cutting back on the honey and relying more on the natural sweetness of ripe fruit works beautifully.
- If you're out of brioche, any sturdy bread works—sourdough gives you a tangier note that's surprisingly lovely with strawberries.
- Make sure your fruit is ripe but not mushy; it'll soften a little in the oven, and you want it to stay somewhat intact.
- Leftovers reheat perfectly in a toaster oven at 300°F for about 5 minutes if you want them warm again, though I've eaten them cold straight from the fridge and they're still genuinely good.
Save to Pinterest Every time I make this, I'm reminded that the best recipes are the ones that feel effortless but taste like you've really tried. This is that recipe.
Recipe Frequently Asked Questions
- → What type of bread works best for this toast?
Thick-cut breads like brioche or challah are recommended for their soft texture and ability to hold the custard well.
- → Can I substitute Greek yogurt with a dairy-free option?
Yes, coconut yogurt works well as a dairy-free substitute, and using a flax egg can replicate the custard's binding effect.
- → How long should the toast be baked?
Bake at 375°F (190°C) for 12 to 15 minutes until the custard is set and the bread edges turn golden brown.
- → What fruits can I use besides berries and banana?
Fruits like raspberries, peaches, or mango add variety and pair nicely with the creamy custard.
- → Is it possible to prepare this ahead of time?
Best enjoyed fresh, but leftovers can be reheated gently in a toaster oven for convenience.