Orange & Chocholate Yogurt Custard Toast

Ingredients

• 3 pieceswholemeal bread
• 100 gGreek yoghurt
• 80 gegg white
• 10 gsalted caramel soya protein powder
• a pinchsalt
• 15 gchocolate chips
• 1 mediumorange
• to tastestevia or another sweetener
• as neededwater
• to tasteground cinnamon
• to tastevanilla extract

Instructions

1. 1

   Slice the orange

   Cut the orange into slices.

2. 2

   Soften the orange

   Bring water to the boil with sweetener, vanilla and cinnamon, then add the orange and cook until softened.

3. 3

   Drain the slices

   Lift the softened orange slices out and place them on kitchen paper.

4. 4

   Mix the filling

   Mix the yoghurt with the egg white, protein powder and salt until combined.

5. 5

   Preheat the oven

   Heat the oven to 185°C.

6. 6

   Make bread wells

   Use a spoon or your finger to press a well into each piece of bread.

7. 7

   Fill the bread

   Spoon the yoghurt mixture into the wells, then top with the orange slices and chocolate chips.

8. 8

   Bake the toasts

   Bake for 15 minutes.

9. 9

   Cool and serve

   Leave the toasts to cool before enjoying.

What is orange and chocolate yoghurt custard toast?

This is a baked toast topped with a yoghurt-and-egg-white mixture, fruit and chocolate. It draws on the custard-toast style of pressing a hollow into bread and filling it before baking.

Here, softened orange adds a fragrant, tangy topping, while salted caramel protein powder flavours the filling. Wholemeal bread gives the toast a hearty base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 10g protein, 18g carbs, 2g fat.

The bread and orange provide most of the carbohydrates, while the yoghurt, egg white and protein powder contribute protein. Chocolate chips add some fat and sugar; serve a portion with extra fruit or yoghurt if you want a more balanced plate.

The ingredients that shape the result

Wholemeal bread: choose pieces sturdy enough to hold a shallow well and the filling without tearing.

Yoghurt and egg white: together they form the topping, while the protein powder adds flavour and helps make it more substantial.

Orange and chocolate: soften the orange first so it is tender, then scatter the chocolate over the top for sweet, melted pockets.

Soften the orange gently

Keep the orange slices in the sweetened, spiced water until they soften, rather than letting them break apart. The recipe does not specify a cooking time, so use tenderness as your cue.

Drain the slices on kitchen paper before adding them to the bread. This removes excess liquid that could make the topping soggy.

Make a useful well

Press a hollow into each piece of bread without pushing all the way through. A spoon gives you more control, while a finger can be handy for shaping the edges.

Spoon the filling into the well rather than pouring it over the whole slice. This helps keep the mixture in place as the toast bakes.

Check for doneness

Bake at 185°C for 15 minutes, as directed. The topping should look set rather than runny; if it still appears loose, give it a little more time and check again.

Let the toast cool before serving. The filling will be very hot straight from the oven and firms up as it rests.

Ways to serve it

Serve the toast warm or at room temperature for breakfast, brunch or a snack. A spoonful of extra yoghurt alongside works well if you want a cooler contrast.

For a more filling plate, add fresh fruit or serve the toast with a savoury side such as eggs. The recipe makes four servings, though it uses three pieces of bread, so divide the prepared pieces evenly.

Recipe notes & tips

• Use bread that is thick and sturdy enough to hold the filling.
• Drain the orange slices well before placing them on the bread.
• Press the bread wells gently so the base stays intact.
• Mix the filling until smooth to avoid clumps of protein powder.
• Leave the baked toast to cool briefly so the topping can set.

Variations

• Use plain protein powder: add a little extra vanilla or sweetener to taste.
• Add orange zest: grate a little zest into the yoghurt mixture for a stronger citrus note.
• Try dark chocolate: swap the chocolate chips for dark chocolate chips.
• Add mixed spice: use a small pinch alongside the cinnamon when softening the orange.
• Make it dairy-free: use a thick plant-based yoghurt in place of Greek yoghurt.

Common mistakes to avoid

• Deeply piercing the bread: leave a base under each well so the filling does not leak through.
• Using wet orange slices: drain them on kitchen paper to avoid making the toast soggy.
• Overfilling the wells: spoon in only enough mixture to sit securely in each hollow.
• Skipping the preheat: bring the oven to 185°C before baking for more even cooking.
• Serving straight from the oven: let the toast cool briefly, as the filling will be hot.

How to store

Cool leftovers, then keep them in an airtight container in the fridge and eat within 2 days. Reheat in the oven until warmed through; the bread may soften during storage.

Frequently asked questions