Viral Yogurt Toast Delight (Print)

Creamy baked toast with yogurt custard and fresh fruit for a delightful morning meal.

# What You 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 - Arrange bread slices on the baking sheet, then press the center of each slice with the back of a spoon to form a shallow well, keeping edges intact.
03 - In a mixing bowl, whisk together Greek yogurt, egg, honey or maple syrup, and vanilla extract until smooth and creamy.
04 - Divide the yogurt custard evenly among the wells in the bread slices, spooning it gently into each one.
05 - Top each filled bread slice with sliced strawberries, blueberries, and banana or preferred fruit.
06 - Bake for 12 to 15 minutes until the custard sets and the bread edges turn golden brown.
07 - Allow to cool slightly, dust with powdered sugar, sprinkle with chopped nuts if desired, and serve warm.

# Helpful Hints:

01 -
  • It tastes like you spent an hour in the kitchen when it actually took 25 minutes flat.
  • The custard is silky and custard-like without being heavy, thanks to the Greek yogurt trick.
  • You can swap fruits based on whatever's ripe in your kitchen right now.
02 -
  • If you overbake even by a couple of minutes, the custard will separate slightly and look grainy—pull it out the moment it looks set but still a tiny bit jiggly in the very center.
  • Using cold yogurt straight from the fridge changes the texture; let it sit out for five minutes before mixing so it blends smoothly with the egg.
03 -
  • Press down the bread wells gently with the back of a spoon rather than your fingers—you get more control and the bread stays cooler, making it easier to work with.
  • If your yogurt is very thick, whisk it with a tablespoon of milk or cream before adding the egg so the mixture pours smoothly into the wells without clumping.
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