Have you seen this viral TikTok recipe for custard yogurt toast? Wow! It’s a must-try. Just grab a slice of bread, fill it with an easy-to-make yogurt custard, and bake!
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This baked yogurt toast (aka custard toast) is taking over social media. It’s like French toast but on another level with crisp edges and creamy custard centers. All you need are three main ingredients- bread, greek yogurt, and egg. When baked together, it transforms bland toast into a gourmet pastry.
The clever part is that you can completely customize the recipe with sweeteners, seasonings, fruit, and more! I’m sharing my colorful mixed berry version to get you inspired. You can switch up the topping ingredients for what’s in season. Just fire up the oven and in minutes you’ll have a freshly baked breakfast the whole family will enjoy.
The custard is very simple. All you need is yogurt and an egg. When baked, it creates a creamy consistency, similar to creme brulee. I’m a big fan of yogurt for its numerous health benefits like probiotics and protein. I use plain Greek yogurt for an extra creamy texture.
Since yogurt is tangy, I add honey to balance the sour flavor. You can skip it, especially if your fruit is ripe. I add ground cinnamon, nutmeg, and vanilla which provides a lovely aroma as the custard cooks in the oven. Mix everything into a smooth, thick, and spoonable custard.
Ways to customize the custard
- Yogurt: Greek yogurt (nonfat or whole milk), regular yogurt (whole will be creamier than low-fat), or any non-dairy yogurt like coconut, almond, or cashew.
- Egg: Use a whole large egg. The yolk adds richness and the whites help the custard set.
- Sweetener: Honey or pure maple syrup recommended. I used 2 teaspoons, but you can adjust based on yogurt type and preference. You can omit it for a tangier taste.
- Flavors: I added 1/2 teaspoon of vanilla extract for taste and aroma. You can use 1/4 teaspoon of almond extract for a more cherry, nutty flavor. Try matcha green tea powder or instant coffee for a bit of caffeine kick and color.
- Spices: Ground cinnamon, nutmeg, ginger, or cardamom adds sweet baked notes.
Use thick bread that’s not too porous so that the custard doesn’t seep through. Similar to my baked French toast casserole I chose a brioche loaf. It’s a rich dough made from eggs and lightly sweetened. If you want something lighter, wheat, white, squaw, or even sourdough are good choices. Gluten-free bread also works well. The bread should be at least a 1/2-inch thick. I used pieces just under 3/4-inch.
Prepare the bread
Use the back of a spoon to make a well in the center of the bread. Leave about a 1/2-inch edge, then lightly press the slice down. For softer loaves, make sure not to tear them or make them too thin. It should be able to serve as a bowl to hold the wet custard.
What makes this meal healthy and colorful is adding fruit on top. You can choose any variety you like. I decided on different types of berries- strawberries, blackberries, blueberries, and raspberries. They pop in your mouth and turn into a beautiful jammy consistency when they are heated up.
More tasty toppings to try
- Sliced bananas with cinnamon and sugar for a bananas foster inspired flavor.
- Slice seasonal fruits like apricots or persimmons.
- Defrost frozen fruit, mash, and stir into the custard.
- Stir in your favorite jam or preserves for a fruity swirl.
- Add nut butter like peanut, almond, or cashew, or drizzle on top later.
- Chop up almonds, pecans, walnuts, or peanuts to add on top.
- Sprinkle granulated sugar on top for a creme brulee toast.
- For chocolate lovers, add dark chocolate chips or cacao nibs for crunch.
- Zest orange or lemon for a citrusy taste.
- Add fresh mint or basil for a pop of color and herbaceous note right before serving.
How to tell when the yogurt toast is ready
- The edges will be lightly crisp and browned. They should not be brunt! Keep a close eye for doneness.
- The egg custard filling will be set, slightly jiggly, but not wet and runny.
- On an instant-read thermometer, the custard will reach 170 to 175ºF (76 to 79ºC).
Serve this with
Yes! Cook at 350ºF (177ºC) for about 5 minutes, or until the custard is set and the edges of the bread are toasty.
Use a plant-based yogurt such as almond, coconut, rice, or cashew instead of dairy yogurt, but it will have a less creamy consistency.
You can keep the custard toast plain by baking it without any fruit. Alternatively, add nuts or nut butter right before serving instead.
The custard texture will not be the same since there are no egg proteins or fat to set it. However, for a thickened texture, use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water then let it sit until thickened, about 5 to 10 minutes. Mix with a plant-based yogurt, pure maple syrup if desired, and bake until the bread is toasted.
Don’t overcook the custard
The sweet spot for doneness for an egg-based custard is between 170 to 175ºF (77 to 79ºC). The egg proteins will coagulate, and the fat and sugars from the yogurt and sweetener prevent them from binding back too tightly together. Once cooked past 185ºF (85ºC), the dairy and eggs will start to curdle instead of being smooth.
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Custard Yogurt Toast
- 4 slices thick bread, brioche recommended
- ½ cup greek yogurt
- 1 large egg
- 2 teaspoons honey, or maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup raspberries
- ½ cup blackberries
- ½ cup blueberries
- ⅓ cup sliced strawberries
- 1 tablespoon powdered sugar, for dusting
- Preheat the Oven – Set the rack to the middle position and the temperature to 400ºF (204ºC).
- Prepare the Bread – Line a sheet pan with parchment paper. Place bread slices on the pan and use the back of a spoon to indent each slice's center.
- Make the Custard Filling – In a medium bowl, whisk together the Greek yogurt, egg, honey (optional), cinnamon, and nutmeg until smooth.
- Fill the Bread – Add about 2 tablespoons of the custard into the center of each piece of bread. The filling amount will vary depending on the size of the slice.
- Add Toppings – Evenly arrange the raspberries, blackberries, blueberries, and strawberries on the custard. If desired, drizzle the surface with more honey.
- Bake – Cook until the custard is set and slightly wiggly on top, about 12 to 14 minutes. The custard should reach 170 to 175ºF (76 to 79ºC).
- Serve – Cool for 5 minutes on the sheet pan. If desired, sprinkle powdered sugar on top. Enjoy while still warm.
- Bread Options: Any type of bread can be used, make sure it’s at least 1/2-inch thick. I used about 3/4-inch thick pieces of brioche.
- Storing: Completely cool and store in an airtight container for up to 1 day for the best taste. Reheat in a 325ºF (163ºC) oven until warmed through or in the toaster oven.
- Make it Gluten-Free: Use gluten-free bread.
- Make it Dairy-Free: Use plant-based yogurt like almond, rice, coconut, or cashew.
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