Baked Yogurt Custard Toast
For this baked yogurt custard toast, top French bread slices with a quickly-whisked yogurt and egg mixture and bake.
Equipment
- Baking dish
- Mixing bowl
- Whisk
- Toaster or oven for toasting bread
- Serving plates
Ingredients
- 2 tablespoons soft unsalted butter
- 4 large - thick slices French bread
- 1/2 cup plus 2 tablespoons Greek yogurt
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 large egg
- 1/4 teaspoon kosher salt
- Fruit Topping: - optional
- 1 cup blueberries
- 1 cup quartered strawberries
- 1/3 cup maple syrup
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment.
- Butter one side of bread, and place butter-side-down on the prepared baking sheet.
- Whisk together yogurt, honey, vanilla extract, lemon zest, egg, and salt in a mixing bowl. Spoon custard mixture over bread, all the way to the edges, and pressing down lightly as you apply, to help the bread absorb as much as possible. Try to use all the custard.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Meanwhile, stir blueberries, strawberries, maple syrup, and lemon juice together in a bowl; set aside until needed.
- Serve custard toast immediately topped with fresh fruit.
Notes
Experiment with different types of bread for varying textures and flavors.
Serve the Baked Yogurt Custard Toast with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave before serving.
Keywords: Baked, Yogurt, Custard, Toast, Breakfast, Dessert.
Nutrition
Calories: 249kcal
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