Merken I discovered this recipe on a Sunday morning when I had Greek yogurt that was about to expire and a loaf of brioche sitting on the counter. Instead of tossing either one, I wondered what would happen if I baked them together—and somehow created something that tasted like a fancy bakery breakfast without any real effort. My partner walked into the kitchen to the smell of caramelizing edges and asked where I'd ordered from, which felt like the ultimate compliment.
Last summer, I made this for a group of friends who showed up unexpectedly on a Saturday morning, and it became the thing everyone asked me to make at every gathering after that. There's something about a warm, fruit-topped toast that makes people feel genuinely cared for—no complicated plating required.
Ingredients
- 4 slices thick-cut bread (brioche or challah recommended): The thickness matters—thin bread will soak up too much custard and turn soggy instead of staying structured with a tender crumb.
- 2/3 cup (160 g) Greek yogurt (plain or vanilla): Greek yogurt has the right tang and density; regular yogurt breaks down too much during baking.
- 1 large egg: This is what sets the custard, creating that wobbling-but-stable texture that makes the whole thing sing.
- 2 tablespoons honey or maple syrup: Either works, though maple syrup adds an earthier depth that whispers in the background.
- 1/2 teaspoon pure vanilla extract: Don't skip it—vanilla rounds out the yogurt's tartness with a whisper of warmth.
- 1/2 cup strawberries, sliced: Fresh is essential; frozen will weep water onto the custard and make it soggy.
- 1/2 cup blueberries: Leave them whole so they stay plump and burst slightly when warm.
- 1/2 banana, sliced: Add this just before serving or it browns and turns mealy.
- Powdered sugar, for dusting: A light dusting adds visual elegance and a hint of sweetness without overdoing it.
- 2 teaspoons chopped pistachios or almonds: Nuts add crunch that contrasts beautifully with the creamy custard.
Instructions
- Heat your oven and prepare the stage:
- Set the oven to 375°F (190°C) and line your baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. Arrange the bread slices with a little space between each one so heat circulates evenly.
- Create shallow wells for the custard:
- Using the back of a spoon, gently press down the center of each slice without pushing all the way through—you want a bowl-like indent that holds the filling. Think of it like cradling the custard rather than imprisoning it.
- Mix the custard until silky:
- In a bowl, whisk the Greek yogurt, egg, honey, and vanilla until completely smooth with no lumps. If you see streaks of egg white, keep whisking for a few extra seconds—a smooth custard bakes more evenly.
- Fill and top the toasts:
- Spoon the custard into each well, dividing it evenly so every toast gets the same creamy blessing. Layer the fresh fruit on top while the custard is still cold—it keeps the fruit's texture crisp.
- Bake until the magic happens:
- Slide the tray into the oven for 12–15 minutes; you'll know it's done when the custard is just set (it should jiggle slightly when you shake the pan, not slosh) and the bread edges are golden brown. If it looks pale at 12 minutes, give it another 2–3 minutes of heat.
- Finish with elegance:
- Let the toasts cool for a minute so the custard firms up slightly, then dust with powdered sugar and scatter nuts on top. Serve while still warm so the custard is creamy and the bread retains its crispness.
Merken I remember my grandmother watching me make this and saying it was like French toast's sophisticated cousin who went to art school—crispy on the outside, creamy in the middle, dressed up with fresh fruit. That comment stuck with me because it perfectly captured why this recipe feels special.
Fruit Variations That Work
While strawberries, blueberries, and banana are the classic trio, the beauty of this recipe is its flexibility. Raspberries add a tart pop, peaches bring summery sweetness, and mango slices create a tropical vibe. I've even used pomegranate seeds and shredded coconut for texture contrast. The custard is neutral enough to pair with almost any fruit, so raid your fridge and see what calls to you.
Making It Dairy-Free and Egg-Free
If you're working around dietary restrictions, coconut yogurt creates a surprisingly rich custard, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) binds everything together while adding earthiness. The baking time stays the same, though the custard might take an extra minute to fully set since flax eggs are slightly less efficient than real eggs.
Toasting, Sweetness, and Timing
Some mornings I dust the finished toast with extra honey or maple syrup for those days when I want maximum indulgence. If you have leftovers (which rarely happens), pop them into a toaster oven at 325°F for 5 minutes to revive the crispness. Best eaten within a few hours while the bread still has structure, but honestly, I've never had to worry about leftovers sticking around.
- Toast the nuts lightly in a dry pan before adding them for deeper flavor.
- Use room-temperature eggs so they blend smoothly with the yogurt without scrambling.
- Prep the fruit while the oven preheats so you can assemble everything in one fluid motion.
Merken This recipe transformed how I think about breakfast—it proved that simple ingredients and a little oven time can create something that feels both indulgent and nourishing. Every time I make it, it tastes like morning possibilities.
Rezept-Fragen und Antworten
- → Welche Brotsorte eignet sich am besten?
Für den besten Geschmack eignen sich Brioche oder Challah, da sie eine weiche, leicht süße Textur besitzen, die gut mit der Joghurtfüllung harmoniert.
- → Kann man den Joghurt durch eine pflanzliche Alternative ersetzen?
Ja, eine pflanzliche Alternative wie Kokosjoghurt funktioniert gut und eignet sich für eine milchfreie Variante.
- → Wie sorgt man dafür, dass die Füllung beim Backen nicht ausläuft?
Die Mulden in den Brotscheiben sollten tief genug sein, damit die Joghurtmischung gut gehalten wird und beim Backen nicht ausläuft.
- → Welche Früchte passen am besten als Topping?
Beeren wie Erdbeeren, Blaubeeren oder auch Bananenscheiben geben frische, fruchtige Aromen und passen perfekt zur cremigen Füllung.
- → Wie lange sollte der Toast gebacken werden?
Etwa 12-15 Minuten bei 190°C, bis die Füllung gestockt und der Rand goldbraun ist.