Custard Toast Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 slices thick-cut bread (brioche or milk bread preferred)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">80ml Greek yogurt (or mascarpone)</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">100g fresh berries (strawberries, blueberries, or raspberries)</li><li class="ingredients-single-item">2 tbsp powdered sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Small mixing bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This preparation ensures your custard toast bakes evenly and doesn't stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small mixing bowl, whisk together the eggs, Greek yogurt, honey, vanilla extract, and cinnamon until completely smooth. The mixture should have a thick, pourable consistency – this is your custard base. The eggs will provide structure while the yogurt adds creaminess and tanginess to balance the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Arrange your bread slices on the prepared baking sheet. Using the back of a spoon, press down gently in the center of each slice to create a shallow depression, leaving about a 1cm border around the edges. This creates a little "pool" for the custard while maintaining crisp edges.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Spoon the custard mixture evenly into the depression of each bread slice, filling it just to the border but not overflowing. The bread border will puff up slightly during baking, containing the custard like a tart shell.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Press fresh berries gently into the custard on each slice. Don't push them too deep – they should be partially submerged. The berries will release their juices during baking, flavoring the custard beneath them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 12-14 minutes, or until the custard is set but still slightly jiggly in the center and the edges of the bread have turned golden brown. The custard will puff up slightly as it bakes due to the eggs, creating a soufflé-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let cool for 2-3 minutes. The custard will settle slightly as it cools but should maintain a creamy, pudding-like consistency. Dust with powdered sugar just before serving for a professional finishing touch.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve warm, while the contrast between the crisp bread edges and the creamy custard center is at its best. For an extra touch of decadence, drizzle with additional honey or maple syrup. Enjoy immediately for the best texture and flavor!</li></ol>