Viral Yogurt Toast Delight (Print Version)

Creamy yogurt custard baked on thick bread with fresh fruit topping, perfect for an easy breakfast.

# Components:

→ Bread

01 - 4 slices thick-cut bread (brioche or challah recommended)

→ Yogurt Custard

02 - 2/3 cup Greek yogurt (plain or vanilla)
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

# Directions:

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

# Expert Advice:

01 -
  • It tastes indulgent but feels light—creamy custard without the heaviness of traditional French toast.
  • The contrast between warm toasted bread and cool fruit makes every bite interesting and keeps you coming back.
  • People genuinely think you spent way more effort than you actually did, which is always a win.
02 -
  • Greek yogurt is non-negotiable—regular yogurt is too watery and the custard will never set, leaving you with soggy toast and disappointment.
  • Timing matters more than you'd think; pull it out when the custard still has the slightest wobble in the middle because it keeps cooking as it cools and overcooking makes it rubbery and separated.
03 -
  • Slice your banana just before assembling—it oxidizes fast and nobody wants brown banana spots on their breakfast.
  • If you're making this ahead, you can prep the custard mixture the night before and store it in the fridge, then assemble and bake in the morning.
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