Merken My neighbor Marcus showed up one Sunday morning with a container of Greek yogurt he'd made himself, insisting I needed to stop making boring scrambled eggs. He stood at my kitchen counter watching me whisk together his yogurt with an egg and honey, then pour it into wells pressed into thick brioche slices, and something about that simple act—how the custard settled into those little pockets before baking—made breakfast feel like an actual project. Twenty-five minutes later, golden and warm, it tasted like someone had figured out the secret to making bread feel luxurious without any fuss.
I made this for my sister on a quiet Tuesday when she was visiting, and she ate the whole plate while telling me about a difficult week at work. There was something about having something warm and a little indulgent on the table that made her shoulders drop—nothing changes a conversation like food that tastes like someone took care in making it, even if care only took fifteen minutes.
Ingredients
- 2 thick slices brioche or challah (about 1-inch thick): The bread matters here—you want something sturdy enough to hold the custard without falling apart, but tender enough to soak it up. Brioche is forgiving and buttery, which doesn't hurt.
- 1 large egg: This is what gives the custard its structure, so don't skip it or swap it for something else.
- 3 tbsp plain Greek yogurt: The secret ingredient that keeps everything creamy without making it heavy. Regular yogurt works if that's what you have, but Greek yogurt has better body.
- 1½ tbsp honey or maple syrup: Choose whichever one you have strong feelings about—both work equally well.
- ½ tsp vanilla extract: Just enough to make you wonder what's different, but not so much that it announces itself.
- Pinch of salt: Trust this more than you trust your instincts about seasoning breakfast.
- ½ cup mixed fresh berries, 1 tbsp sliced almonds or pistachios, 1 tsp powdered sugar, extra honey or maple syrup: All optional, but berries add a brightness that feels necessary on some mornings.
Instructions
- Get your oven ready:
- Heat it to 375°F and line a baking sheet with parchment paper. This takes two minutes and saves you from scrubbing later.
- Make the custard:
- Whisk the egg, Greek yogurt, honey, vanilla, and salt until it's smooth and pourable. You're looking for something that moves like thick cream, not lumpy.
- Prepare the bread:
- Lay the thick slices on your parchment paper and use the back of a spoon to press gently in the center of each slice, creating a shallow well. Leave a border—you want the bread to hold itself together.
- Fill and top:
- Spoon the custard into the wells, dividing evenly. If you're using berries or nuts, scatter them over the top now.
- Bake:
- Slide everything into the oven for 12 to 15 minutes. You're watching for the custard to set—it should wobble just slightly when you nudge the pan—and the bread edges to turn golden.
- Finish and serve:
- Let it cool for a minute or two, dust with powdered sugar if you're feeling it, and drizzle with more honey. Eat it warm.
Merken The first time I got it right, I called my mom and told her I'd made something that tasted like someone's grandmother knew what she was doing. She laughed and asked if I'd finally learned to stop overthinking breakfast, and maybe I had.
Why This Works as Breakfast
Breakfast can feel like an obligation—you're tired, you're rushed, you grab whatever's easiest. But this dish flips that around by being easy and also making you feel like you did something real in the morning. The egg and yogurt give you protein without the density of a full cooked meal, and the honey tames any sharpness the yogurt might bring. You're eating something warm and slightly sweet before the day gets loud, which is its own kind of quiet luxury.
Ways to Change It Up
The custard base is flexible enough to bend to what's in your kitchen. A pinch of cinnamon or cardamom shifts the whole mood toward cozy. Lemon zest makes it feel sharper and more awake. If you don't have Greek yogurt, regular yogurt works—you might just need to drain it a bit so the custard doesn't end up too wet. And if you're making it for someone who can't have eggs or dairy, flax eggs and dairy-free yogurt step in without complaint.
What to Serve Alongside
This doesn't need much—really, it stands on its own—but a side of Greek yogurt or whipped cream means people can add richness if they want it. Strong coffee next to it is almost mandatory. If you're serving it to someone else, setting it down warm with a small spoon feels like a gesture, which is the whole point.
- A cup of good coffee or tea makes the experience feel intentional.
- A small glass of fresh juice cuts through the sweetness if the berries aren't there to do it.
- Serve it immediately after it comes out of the oven—it's best when it still has warmth to it.
Merken Make this when you want breakfast to feel like someone cares, even if that someone is you, giving yourself a quiet morning before everything else starts. It's the kind of simple that reminds you why cooking for yourself matters.
Rezept FAQ
- → Welche Brotsorte eignet sich am besten?
Dicke Scheiben von Brioche oder Challah eignen sich ideal, da sie die cremige Mischung gut aufnehmen und beim Backen stabil bleiben.
- → Kann man den Joghurt ersetzen?
Ja, griechischer Joghurt sorgt für die cremige Konsistenz, alternativ sind auch pflanzliche Joghurts möglich für eine vegane Variante.
- → Wie erkenne ich, wann der Toast fertig ist?
Der Toast ist fertig, wenn die Oberfläche goldbraun ist und die Füllung fest, aber noch cremig wirkt.
- → Welche Toppings passen gut dazu?
Frische Beeren, gehobelte Mandeln oder Pistazien sowie ein Hauch Puderzucker und etwas Honig runden den Geschmack perfekt ab.
- → Kann ich das Gericht glutenfrei zubereiten?
Ja, durch die Verwendung von glutenfreiem Brot lässt sich das Gericht einfach anpassen.