Baked Custard Yogurt Toast

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

💡 Tip: An air fryer can also be used at 360°F (180°C) for a quicker cook time.

In a small mixing bowl, vigorously whisk together the Greek yogurt, egg, maple syrup, and vanilla extract until the mixture is completely smooth and free of lumps.

💡 Tip: Using a small fork or mini whisk ensures the egg incorporates seamlessly into the thick yogurt.

Place the bread slices on the prepared baking sheet. Use the back of a spoon to press down the center of each slice, creating a shallow well while keeping the edges intact.

💡 Tip: Be careful not to press so hard that you tear completely through the bottom of the bread.

Divide the prepared custard mixture evenly between the two bread slices, pouring it directly into the compressed wells. Top with the fresh berries.

💡 Tip: Press the berries gently into the liquid custard so they stay in place during baking.

Bake in the preheated oven for 10 to 12 minutes, or until the custard is set and the edges of the bread are beautifully golden brown and crisp.

💡 Tip: If using an air fryer, check on it at the 8-minute mark.

Remove from the oven, let cool for 2 minutes, then dust with powdered sugar if desired before serving warm.

💡 Tip: Letting it rest briefly allows the custard to finish firming up.