Yogurt Custard Toast

Ingredients

• 1/2 tspCornflour
• 2 tbspPlant-based milk
• 1 tbspSweetener or maple syrup
• 80 gNon-dairy yoghurt
• 2 slicesBread
• To tasteFruit for toppings

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C.

2. 2

   Mix the custard

   In a bowl, combine the cornflour, plant-based milk, sweetener and yoghurt until smooth.

3. 3

   Press the bread

   Use a fork or spoon to press down the middle of each bread slice, making a shallow pocket.

4. 4

   Add toppings

   Spoon half the custard mixture onto each slice, then add your chosen fruit. The original uses berries on one slice and banana and dates on the other.

5. 5

   Bake until golden

   Bake at 190°C for 15–20 minutes, until lightly golden.

What is yoghurt custard toast?

Yoghurt custard toast is a baked toast topped with a quick mixture of yoghurt, milk, sweetener and cornflour. It is a modern, low-effort take on sweet breakfast toast rather than a traditional custard tart.

The yoghurt gives the topping a gentle tang, while the cornflour helps it set as it bakes. Fruit adds freshness and lets you vary each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 3g protein, 21g carbs, 2g fat.

The bread supplies most of the carbohydrates, while the sweetener and fruit add more; the yoghurt contributes some protein and the plant-based milk and yoghurt contribute most of the fat, depending on their type. Add extra fruit or serve with plain yoghurt to round out the plate.

Getting the custard smooth

Cornflour: stir it thoroughly into the milk and other ingredients so it does not leave small dry lumps in the topping.

Yoghurt: use a thick non-dairy yoghurt if available; a looser one may make the mixture runnier, so keep it within the pressed centre of the bread.

Making a good pocket

Bread: press the centre down with a fork or spoon, leaving a raised edge to help hold the topping. Avoid pressing all the way through the slice.

Topping: divide the custard evenly between the two slices, then arrange fruit on top without piling it too high.

Checking when it is ready

Bake the toast at 190°C for 15–20 minutes, as directed. The edges should look lightly golden and the custard should appear set rather than very liquid.

Ovens and bread thickness vary, so check towards the earlier end of the baking time and continue until the surface has coloured lightly.

Choosing fruit and serving

Berries make a bright, tart topping, while banana and dates give a sweeter result. Cut larger fruit into small pieces so it sits neatly on the toast.

Serve warm, on its own or alongside extra fruit. For a more substantial breakfast, pair it with an unsweetened drink or a portion of plain yoghurt.

Recipe notes & tips

• Mix the cornflour with the liquids until no visible lumps remain.
• Choose bread slices sturdy enough to hold the topping.
• Press a shallow well into each slice rather than breaking through the bread.
• Cut larger fruit into bite-sized pieces before adding it.
• Check the toast near 15 minutes, as bread thickness can affect how quickly it colours.

Variations

• Use berries: scatter them over the custard for a fresh, tart topping.
• Add banana: slice it thinly so it sits evenly on the toast.
• Try dates: chop them into small pieces and pair them with banana.
• Change the sweetener: use maple syrup or another sweetener to taste.
• Use a different plant yoghurt: choose an unsweetened variety for a less sweet base.

Common mistakes to avoid

• Lumpy custard: mix the cornflour thoroughly into the milk and yoghurt before topping the bread.
• Over-pressed bread: leave the base intact so the custard does not leak through.
• Too much topping: divide the mixture between the slices and keep it within the centre.
• Large fruit pieces: cut them smaller so they stay in place while baking.
• Baking by time alone: look for lightly golden edges and a set surface, and adjust within the stated 15–20 minutes.

How to store

For the best texture, eat the toast soon after baking. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in the oven until warmed through; the bread may soften in storage.

Frequently asked questions