Viral Yogurt Toast (Printer View)

Creamy baked yogurt custard nestled in thick bread, topped with fresh berries and banana for a tasty start.

# 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

# Method:

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

# Expert Advice:

01 -
  • It transforms ordinary bread and yogurt into something that feels like a dessert restaurant served for breakfast
  • The custard sets into this creamy pudding texture that you cannot achieve just by spreading yogurt on toast
  • You can prep everything in under ten minutes then let the oven do the rest while you brew coffee
02 -
  • Do not skip pressing down the bread center because the custard will spill over the edges during baking if the well is not deep enough
  • Let the bread sit for a minute after baking so the custard firms up slightly before you try to move them
  • Thicker bread works better than sandwich slices which can become soggy before the custard sets
03 -
  • Room temperature yogurt blends more smoothly into the egg without leaving tiny white specks
  • Press the fruit into the custard rather than piling it too high or it will roll off during baking
  • If the bread starts browning too fast tent the pan loosely with foil for the last few minutes
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