Viral Yogurt Toast Delight (Printable)

A creamy yogurt custard baked in bread, topped with fresh fruit and nuts for a tasty morning treat.

# 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

# Directions:

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

# Expert Tips:

01 -
  • It tastes indulgent and Instagram-worthy but actually comes together in about 25 minutes with minimal effort.
  • The yogurt custard stays creamy in the center while the bread edges turn perfectly crispy, giving you two textures in one bite.
  • You can customize the fruit topping based on what's ripe in your kitchen, so it never feels repetitive.
02 -
  • Don't overbake it or the custard will separate and become rubbery; 12 to 15 minutes is the sweet spot, and every oven runs differently, so start checking at 12.
  • The fruit needs to go on top after the custard is in the wells, or it will slide around and not cook evenly with everything else.
03 -
  • Make the custard mixture the night before and keep it in the fridge; you'll only add the fruit and bake in the morning, making this the ultimate lazy-but-impressive breakfast.
  • If you're using berries that release a lot of juice when cut, pat them dry with a paper towel first so they don't make the custard soggy.
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