Custard Toast with Berries

# What you'll need:

→ Bread

01 - 2 thick slices brioche or challah bread (about 1 inch thick)

→ Custard

02 - 1 large egg

03 - 3 tablespoons plain Greek yogurt

04 - 1.5 tablespoons honey or maple syrup

05 - 0.5 teaspoon vanilla extract

06 - Pinch of salt

→ Toppings (optional)

07 - 0.5 cup mixed fresh berries (strawberries, blueberries, raspberries)

08 - 1 tablespoon sliced almonds or pistachios

09 - 1 teaspoon powdered sugar

10 - Extra honey or maple syrup for drizzling

# Method:

01 - Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.

02 - Whisk together the egg, Greek yogurt, honey or maple syrup, vanilla extract, and salt until smooth in a small bowl.

03 - Arrange bread slices on the baking sheet and gently press down the center of each slice with the back of a spoon to create a shallow well, leaving a border around the edges.

04 - Spoon or pour the custard mixture evenly into the wells of each bread slice.

05 - Optionally, top each slice with mixed berries and nuts.

06 - Bake for 12 to 15 minutes or until the custard is set and the bread edges turn golden and crisp.

07 - Allow to cool slightly, then dust with powdered sugar and drizzle with extra honey or maple syrup. Serve warm.

# Expert Advice:

01 -

It tastes like a dessert you can actually eat for breakfast without guilt.
The whole thing comes together in under 30 minutes, so you can serve it warm while the coffee's still hot.
One mixing bowl, one baking sheet—minimal cleanup for maximum satisfaction.

02 -

The custard must stay just slightly jiggly when it comes out—it continues to set as it cools, and overcooked custard becomes grainy and separates.
Using thick bread slices is non-negotiable; thin bread will become soggy and won't hold the custard properly.

03 -