Save I saw this viral yogurt toast trend on my feed last winter and finally tried it on a slow Sunday morning when I had brioche ending in a few days. The custard turns into something between pudding and French toast while it bakes and now I keep little cups of yogurt in the fridge specifically for when the bread basket looks too full.
My friend Sarah came over for brunch last month and I threw these together without telling her what they were. She took one bite actually paused mid conversation and asked for the recipe before she even finished chewing. Now she makes them for her kids every weekend and they call them breakfast pizza.
Ingredients
- Thick cut bread: Brioche or challah absorb the custard beautifully without falling apart and their slight sweetness balances the tangy yogurt
- Greek yogurt: Full fat Greek yogurt creates that rich custard texture and plain vanilla both work depending on your mood
- Egg: This binds the yogurt into a proper custard that sets in the oven instead of remaining loose and spoonable
- Honey or maple syrup: Two tablespoons is just enough to round out the tang without making it dessert sweet
- Vanilla extract: Half a teaspoon pulls everything together and makes the kitchen smell incredible while baking
- Fresh fruit: Strawberries blueberries and banana are classic but use whatever looks best at the market
- Optional garnishes: Powdered sugar makes it feel fancy and chopped pistachios add this perfect crunch contrast
Instructions
- Preheat and prep:
- Heat your oven to 375F and line a baking sheet with parchment paper because the custard will bubble slightly as it bakes.
- Create the wells:
- Arrange your bread slices and use the back of a spoon to press down the center of each piece leaving the crust edges tall like a little boat.
- Make the custard:
- Whisk the Greek yogurt egg honey and vanilla until completely smooth with no lumps.
- Fill and top:
- Spoon the custard into each bread well then pile on your sliced fruit pressing it gently into the custard so it stays put.
- Bake until golden:
- Bake for 12 to 15 minutes until the custard is set and the bread edges are toasted golden brown.
- Finish and serve:
- Let them cool for just a couple of minutes then dust with powdered sugar and sprinkle with nuts if you want that crunch.
Save My youngest niece tried these over summer break and declared she wanted them for her birthday breakfast instead of pancakes. We set up a topping bar with different fruits and nuts and everyone built their own which turned breakfast into this interactive little party.
Make It Yours
The fruit possibilities are endless and seasonal swaps keep this recipe feeling fresh all year. Peaches and raspberries in summer apples and cinnamon in fall or even tropical mango and coconut when you need a vacation vibe.
Dairy Free Option
Coconut yogurt works surprisingly well here and creates this subtle tropical undertone that pairs beautifully with mango or pineapple. A flax egg replaces the regular egg and still gives you that proper custard texture.
Timing and Serving
These are best eaten warm straight from the oven but they reheat surprisingly well in a toaster oven for a quick next day breakfast. I like to set everything out the night before so all I have to do is whisk fill and bake.
- Leftovers keep in the fridge for two days though the bread will soften slightly
- A quick 30 second zap in the microwave brings back that warm custard texture
- Extra honey drizzled over the top right before serving never hurts
Save There is something so satisfying about turning humble ingredients into something that feels special enough for company yet simple enough for a random Tuesday.
Recipe Guide
- → What kind of bread works best?
Thick-cut breads like brioche or challah hold the custard well and create a soft, rich base when baked.
- → Can I substitute the yogurt?
Yes, plain or vanilla Greek yogurt is ideal. For dairy-free options, coconut yogurt works well with a flax egg replacement.
- → How do I know when it's baked enough?
The custard should be set but still creamy, and the bread edges turn golden brown after 12–15 minutes baking at 375°F.
- → Can I use other fruits?
Absolutely, raspberries, peaches, or mango can add different flavors and textures to the topping.
- → Are nuts necessary for garnish?
Nuts add a crunchy contrast but are optional. Chopped pistachios or almonds work nicely if included.