Viral Yogurt Toast Fruit (Printable)

Creamy yogurt custard baked in thick bread slices topped with fresh berries and banana.

# Ingredient List:

→ Bread

01 - 4 slices thick-cut bread (brioche or challah recommended)

→ Yogurt Custard

02 - 2/3 cup Greek yogurt (plain or vanilla)
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 Prepare:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Place the bread slices on the prepared baking sheet.
03 - Press down the center of each bread slice using the back of a spoon to form a shallow well, keeping the edges intact.
04 - Combine Greek yogurt, egg, honey or maple syrup, and vanilla extract in a bowl; whisk until smooth and creamy.
05 - Spoon the yogurt custard evenly into the wells of each bread slice.
06 - Top each toast with sliced strawberries, blueberries, and banana or preferred fruit.
07 - Bake for 12 to 15 minutes until the custard is set and bread edges turn golden brown.
08 - Allow to cool briefly; dust with powdered sugar and sprinkle chopped nuts if desired. Serve warm.

# Expert Suggestions:

01 -
  • It looks fancy enough to serve guests but takes barely 25 minutes from start to table.
  • The creamy yogurt custard stays soft while the bread turns crispy, giving you two textures in every bite.
  • You can switch up the fruit depending on the season without changing a single other ingredient.
02 -
  • The custard needs just enough time to set but not so much that it dries out—trust the 12 to 15 minute window and don't leave it longer or you'll lose that creamy texture you're after.
  • If your oven runs hot, start checking around the 12-minute mark; if it runs cool, you might need the full 15 or even a minute more.
03 -
  • Press your bread wells gently and evenly—if one side of the well is thinner than the other, the custard might leak out during baking.
  • Use room-temperature eggs for a smoother custard mixture that incorporates more easily with the yogurt.
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