I’m writing this recipe because I genuinely love French Toast.
I’ve already covered a similar recipe (Easy Brioche French Toast) here if you’re interested.
And I wrote a strawberry shortcake version here too!
There’s something so magical about taking a few basic ingredients likebread, eggs, and fruit, and turning them into a golden, custardy treat that feels like brunch and dessert had a baby.
Lemon blueberry baked custard toast is soft, creamy in the center, and perfectly crisp around the edges.
It’s like a cross between French toast and a fruit tart, only way easier and prettier.
The zing of lemon and the pop of juicy blueberries brighten every bite, and the dusting of powdered sugar and a drizzle of maple syrup make it feel like a treat straight from a fancy café.
Whether you’re having this for a lazy weekend breakfast, a cozy afternoon snack, or a surprise brunch for guests, it looks impressive and tastes like sunshine.
I buy my Brioche from Whole Foods which is also available on Amazon!
This is perfect for a weekend brunch or a special breakfast treat!
Lemon Blueberry Baked Custard Toast
Course: BreakfastDifficulty: Easy4
toasts10
minutes15
minutes25
minutesIngredients
4 slices of thick bread (brioche or sourdough works best)
1 egg
3 tablespoons plain Greek yogurt
1 tablespoon maple syrup (plus extra for drizzling)
Zest of 1 lemon
½ teaspoon vanilla extract
⅓ cup fresh blueberries
Powdered sugar, for dusting
Butter or oil spray, for greasing
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease it with nonstick spray or a bit of melted butter to keep things crisp and golden underneath.
- In a small bowl, whisk together the egg, Greek yogurt, maple syrup, lemon zest, and vanilla extract until smooth and creamy. The lemon zest gives this custard a bright, citrusy aroma that makes the kitchen smell amazing.
- Using the back of a spoon or your fingers, press down the center of each bread slice to form a shallow “well” in the middle—don’t tear it, just compress it enough to hold the filling. Spoon a generous amount of the custard mixture into the center of each toast. Sprinkle fresh blueberries on top, pressing them in gently so they stay nestled in the custard.
- Place the toasts on the baking sheet and bake for 12–15 minutes, or until the custard is just set and the edges of the bread are golden and crisp. If you like a bit of browning on the blueberries, you can switch to broil for the last minute, but watch carefully so they don’t burn.
- Once out of the oven, let the toasts sit for 2 minutes, then dust generously with powdered sugar and drizzle with maple syrup. Serve warm and enjoy the gooey, golden perfection.
- I am currently using this non-stick pan to make my French toast, it’s awesome!
Notes:
• Use brioche or milk bread for a softer, sweeter base
• Chill your custard mixture for 5 minutes before filling the toasts—it sets better that way
• Add a pinch of cinnamon or cardamom to the custard for extra warmth
• Use zester for super fine lemon zest that mixes in smoothly
• For added crispiness, toast the bread slightly before adding custard (especially if using soft sandwich bread)
• A scoop of vanilla Greek yogurt makes it sweeter and less tangy if you’re not into plain yogurt
Variations and Substitutes:
Swap brioche for sourdough if you like a slight tang to balance the sweetness.
Try coconut milk instead of regular milk for a dairy-free version.
Add a spoonful of cream cheese between the layers for an extra-rich filling.
Use blueberries or raspberries instead of strawberries if you don’t like them.
