Pin I stumbled onto this recipe during a random Tuesday morning scroll through social media, half-awake and desperate for something that wasn't my usual cereal routine. The idea of baking yogurt seemed strange, but my curiosity got the better of me. That first batch disappeared so fast my teenage daughter actually asked if I'd made seconds. Now it's our weekend request whenever friends sleep over.
Last summer, my neighbor Sarah came over for coffee and caught me pressing wells into bread slices like my life depended on it. She looked skeptical until these emerged from the oven all golden and bubbling. We ended up eating the entire batch standing at the counter, laughing about how something so simple could taste this special. She texted me that evening asking for the recipe because her husband wouldn't stop talking about them.
Ingredients
- 4 slices thick-cut bread: Brioche or challah absorb the custard beautifully without getting soggy, but sourdough works if you prefer a tangier contrast
- 2/3 cup Greek yogurt: Plain keeps things versatile, though vanilla adds a lovely sweetness that lets you skip extra honey
- 1 large egg: Room temperature eggs blend more seamlessly into the yogurt for that silken texture
- 2 tablespoons honey or maple syrup: Start with less if your fruit is particularly sweet or your yogurt is flavored
- 1/2 teaspoon vanilla extract: Pure extract makes a noticeable difference over imitation
- 1/2 cup strawberries, sliced: Fresh berries release juices as they bake, creating little pockets of jammy sweetness
- 1/2 cup blueberries: These burst beautifully and add gorgeous color contrast
- 1/2 banana, sliced: Bananas caramelize slightly in the oven, adding a deeper sweetness
- Powdered sugar for dusting: Optional but makes everything look restaurant-worthy
- 2 teaspoons chopped pistachios or almonds: Nuts add the perfect crunch against the soft custard
Instructions
- Preheat your oven:
- Set it to 375°F and line a baking sheet with parchment paper to prevent sticking and make cleanup effortless
- Prep the bread:
- Arrange your thick slices on the sheet and use the back of a spoon to press down the centers, creating shallow wells while keeping the crust edges proud and tall
- Whisk the custard:
- Combine the Greek yogurt, egg, honey or maple syrup, and vanilla in a bowl until the mixture is completely smooth with no lumps remaining
- Fill and top:
- Divide the custard evenly among the bread wells, then arrange your sliced strawberries, blueberries, and banana on top of each toast
- Bake until golden:
- Slide the sheet into the oven for 12 to 15 minutes until the custard is set and the bread edges have turned golden brown
- Finish and serve:
- Let them cool for just a couple minutes, then dust with powdered sugar and sprinkle with chopped nuts if you're using them
Pin These have become my go-to when I want to make someone feel special without actually trying hard. My niece visited last month and announced she's not a breakfast person—until these came out of the oven. She ate two, slowly, with her eyes closed, and asked if I could teach her how to make them before she left. There's something about warm fruit and custard that feels like a hug, you know?
Make It Yours
The beauty of this recipe lies in its adaptability. I've made versions with peaches and basil in the height of summer, then switched to apples and cinnamon when fall arrived. Raspberries work beautifully and create the most stunning pink juices as they bake. Even frozen fruit can work in a pinch, though fresh really does give you that bright, just-picked flavor.
Dairy-Free Swaps
Coconut yogurt creates a slightly richer custard and adds a subtle tropical note that pairs surprisingly well with tropical fruits like mango. A flax egg whisked with water replaces the structure from the chicken egg beautifully. The texture changes slightly but the satisfaction level stays exactly the same.
Timing Tips
You can whisk the custard the night before and keep it covered in the fridge. Press the bread wells and arrange everything on the baking sheet, covered with plastic, hours before guests arrive. Pop them in the oven when you're ready, and they emerge smelling like you spent way more effort than you actually did.
- Leftovers reheat surprisingly well in a toaster oven
- The custard sets even more after cooling, making them easier to pack for breakfast
- Extra honey drizzled over the top right before serving adds a glossy finish
Pin There's something about warm, custard-filled toast that makes even ordinary mornings feel like a occasion. Enjoy every bite.
Recipe Q&A
- → What type of bread works best for yogurt toast?
Thick-cut breads like brioche or challah hold the custard well and offer a soft, rich base for baking.
- → Can I substitute the Greek yogurt with a non-dairy alternative?
Yes, coconut yogurt works well for a dairy-free option, keeping the custard creamy.
- → How do I know when the custard is perfectly baked?
Look for set but slightly jiggly custard centers and golden brown edges on the toast.
- → What fruits can I use instead of berries and banana?
Try raspberries, peaches, mango, or any fresh fruit you prefer to add variety.
- → Can I prepare this ahead of time?
It’s best fresh, but leftovers can be reheated gently in a toaster oven without losing texture.
- → Are nuts required for this dish?
No, nuts are optional and add a nice crunch if you want additional texture and flavor.