This Raspberry Yogurt Toast recipe is packed with bright berry flavor and so easy to make. It’s a budget friendly breakfast that you can make in 25 minutes or less! Make this creamy and crisp toast recipe for breakfast today.
If you love fruity breakfast recipes, you’re going to love this Raspberry Yogurt Toast recipe. It’s a simple baked toast that is creamy, lightly sweet and addictive. With a warm yogurt custard like this, you’re going to want every single crisp edge.
If you’re looking for other cozy breakfast recipes like my raspberry yogurt toast, why not also try Homemade Cinnamon Rolls. That recipe feels special without being fussy, making it perfect for a relaxed weekend brunch.
Ingredients
Here’s what I use for this recipe and you can always make substitutions if you prefer.
- Brioche bread: Use slices about 3/4 inch thick so the centers hold the custard without collapsing.
- Plain whole-milk Greek yogurt: Bring near room temperature so it blends smoothly with the egg and stays thick.
- Large egg: Bring near room temperature before whisking to help the custard set evenly.
- Fresh raspberries: Mash 6 for the custard and keep 12 whole for topping the four slices.
- Wildflower honey: Use 1 tablespoon in the custard and reserve 1 tablespoon for the final drizzle.
- Pure vanilla extract: Adds warm aroma and softens the sharp edge of the yogurt.
- Fine sea salt: Balances the honey and makes the raspberry flavor taste brighter.
- Unsalted butter: Melt before brushing the exposed brioche borders for even browning.
- Raw shelled pistachios: Roughly chop into irregular pieces and divide evenly over the four finished slices.
Tools You’ll Need
- Large clear glass mixing bowl: A 2-quart bowl gives enough room to whisk without splashing, while a smaller bowl traps air and makes the custard foam.
- Balloon whisk: A medium 10-inch whisk blends the egg smoothly into the yogurt, while a very large whisk can thin the mixture too quickly.
- Rimmed aluminum sheet pan: A heavy 13 by 18-inch pan browns four slices evenly, while a thin dark pan can scorch the brioche bottoms.
- Parchment paper: A sheet rated to at least 425°F prevents sticky edges from tearing, while wax paper can melt and smoke in the oven.
- Instant-read thermometer: A fast digital thermometer confirms the custard reaches 160°F, while a slow dial model can overcook the toast before stabilizing.
- Tablespoon measure: A standard metal tablespoon portions honey and pistachios accurately, while oversized serving spoons can overload the toast.
Instructions
Step 1: Mash the raspberries and whisk the custard
Keep the yogurt and egg between 68°F and 72°F. Mash 6 raspberries for 45 seconds until uneven ruby pulp forms. Then add the Greek yogurt, egg, 1 tablespoon honey, vanilla and sea salt. Whisk in tight circles for 45 to 60 seconds.
Scrape the sides once halfway through. (I once whisked for three minutes, the custard turned foamy and leaked. ) Stop when the berry streaks look evenly distributed. The mixture should look pale pink and thick with tiny berry flecks.
Lift the whisk and watch the ribbon settle in about two seconds. Stop before large bubbles cover the surface. Overwhisking thins the yogurt and traps air, so the filling can spill while baking. Brief whisking keeps the custard thick enough to stay inside the bread.
Tip: Use yogurt with at least 5% fat. Lower-fat yogurt releases more water during the 15-minute bake.
Step 2: Press the brioche and fill each center
Heat the oven to 375°F. Arrange 4 brioche slices on the lined pan and press each center for 20 seconds. Use the back of a spoon and leave a 1/2-inch raised border. Brush the exposed borders with melted butter.
Then divide the pink custard evenly and add 3 whole raspberries to each slice. Finish the assembly within 5 minutes. The filling should sit below the border and the bread edges should look lightly glossy. Keep the raspberries unevenly spaced and partly nested in the custard.
If the filling rises above the border, it can run onto the pan and soften the bottoms. A firm border contains the custard while the butter promotes even browning.
Tip: Use day-old brioche that is about 3/4 inch thick. Fresh thin bread can collapse under 1/4 cup filling.
Step 3: Bake until the custard sets
Bake at 375°F for 12 to 15 minutes. Rotate the pan at minute 8 and shift the front slices toward the back. Check the center with an instant-read thermometer at minute 12. Remove the toast when the custard reaches 160°F.
Don’t wait for the center to become firm like cake. The borders should turn deep golden and the custard should puff slightly without a wet wobble. The raspberries will soften and look glossy while keeping their shape. Under 160°F, the egg mixture can stay loose.
Past 16 minutes, the custard gets rubbery and the bread dries. Moderate heat sets the egg proteins before the brioche edges scorch.
Tip: Bake on the middle rack. A low rack darkens the bottom before the pink custard reaches 160°F.
Step 4: Rest and finish with pistachios and honey
Transfer one slice to each plate and rest for 3 minutes at 68°F to 72°F. Then drizzle the remaining honey in thin uneven ribbons and scatter 1 tablespoon chopped pistachios over each slice. Use your fingertips to drop the nuts from 6 inches above, so the pieces land naturally.
Finish within 1 minute. The honey should form glossy lines instead of a thick pool. Green pistachio pieces should cling to the pink custard and raspberries.
The center should hold when you lift an edge. Skip the rest and the warm custard can tear or slide. The short rest firms the custard so each slice keeps its shape.
Tip: Chop the pistachios just before serving. Their aroma fades after about 30 minutes once the cut surfaces are exposed.
Pro Tips
- Use brioche slices at least 3/4 inch thick. Thinner slices absorb the custard and soften before the center reaches 160°F.
- Let refrigerated yogurt and egg sit for 10 minutes. Very cold ingredients need longer mixing and can create a lumpy custard.
- Choose dry raspberries with firm drupelets. Wet berries release juice during the 12 to 15-minute bake and can water down the center.
- Line the 13 by 18-inch pan with parchment. Bare aluminum can grip the honeyed edges and tear the toast during transfer.
- Chop pistachios into 1/8 to 1/4-inch pieces. Mixed sizes create better crunch and match the casual look in the finished toast.
- Measure about 3 tablespoons custard per slice. More filling rises above the border and spills before the egg reaches 160°F.
- Serve within 10 minutes of baking. The crust stays crispest while the custard remains warm and softly set.
- Replace the raspberries with 16 fresh blueberries and add 1 teaspoon finely grated lemon zest for a brighter summer version.
- Scatter 2 tablespoons mini dark chocolate chips over the filled slices before baking for a raspberry chocolate variation.
- Whisk 1/4 teaspoon ground cardamom and 1/4 teaspoon rose water into the custard for a floral pistachio twist.
- Use plain whole-milk skyr instead of Greek yogurt for a firmer center and about 2 extra grams of protein per slice.
Storage Instructions
Cool leftover toast for 15 minutes and refrigerate it in a shallow airtight container for up to 2 days. Place parchment between slices so the raspberry topping stays intact. Freezing is possible, but the yogurt custard loses some smoothness.
Wrap each slice tightly and freeze for no longer than 2 weeks. Keep honey and pistachios off frozen portions until reheating. Reheat refrigerated toast at 325°F for 6 to 8 minutes on a small sheet pan.
Reheat frozen slices at 325°F for 12 to 14 minutes and add fresh honey afterward. Discard toast with a sharp fermented smell, pink liquid pooling around the custard or any fuzzy mold. Don’t microwave longer than 20 seconds because the crust turns rubbery and the custard can split.
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Raspberry Yogurt Toast
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Raspberry Yogurt Toast is an easy and quick brunch recipe with crisp brioche edges, creamy pink custard and juicy berries. These simple breakfast ideas feel special enough for a holiday or party but still work for healthy meal prep. The best part is the contrast between warm toast and cool, tart fruit. What makes this version different is the trick of pressing a shallow well, so the yogurt custard sets neatly instead of sliding onto the pan at home.
Ingredients
- 4 slices Brioche bread
- 1/2 cup Plain whole-milk Greek yogurt
- 1 large Large egg
- 18 berries Fresh raspberries
- 2 tablespoons Wildflower honey
- 1 teaspoon Pure vanilla extract
- 1/8 teaspoon Fine sea salt
- 1 tablespoon Unsalted butter
- 1/4 cup Raw shelled pistachios
Instructions
- Keep the yogurt and egg between 68°F and 72°F. Mash 6 raspberries for 45 seconds until uneven ruby pulp forms. Then add the Greek yogurt, egg, 1 tablespoon honey, vanilla and sea salt. Whisk in tight circles for 45 to 60 seconds. Scrape the sides once halfway through. (I once whisked for three minutes, the custard turned foamy and leaked.) Stop when the berry streaks look evenly distributed. The mixture should look pale pink and thick with tiny berry flecks. Lift the whisk and watch the ribbon settle in about two seconds. Stop before large bubbles cover the surface. Overwhisking thins the yogurt and traps air, so the filling can spill while baking. Brief whisking keeps the custard thick enough to stay inside the bread.
- Heat the oven to 375°F. Arrange 4 brioche slices on the lined pan and press each center for 20 seconds. Use the back of a spoon and leave a 1/2-inch raised border. Brush the exposed borders with melted butter. Then divide the pink custard evenly and add 3 whole raspberries to each slice. Finish the assembly within 5 minutes. The filling should sit below the border and the bread edges should look lightly glossy. Keep the raspberries unevenly spaced and partly nested in the custard. If the filling rises above the border, it can run onto the pan and soften the bottoms. A firm border contains the custard while the butter promotes even browning.
- Bake at 375°F for 12 to 15 minutes. Rotate the pan at minute 8 and shift the front slices toward the back. Check the center with an instant-read thermometer at minute 12. Remove the toast when the custard reaches 160°F. Don’t wait for the center to become firm like cake. The borders should turn deep golden and the custard should puff slightly without a wet wobble. The raspberries will soften and look glossy while keeping their shape. Under 160°F, the egg mixture can stay loose. Past 16 minutes, the custard gets rubbery and the bread dries. Moderate heat sets the egg proteins before the brioche edges scorch.
- Transfer one slice to each plate and rest for 3 minutes at 68°F to 72°F. Then drizzle the remaining honey in thin uneven ribbons and scatter 1 tablespoon chopped pistachios over each slice. Use your fingertips to drop the nuts from 6 inches above, so the pieces land naturally. Finish within 1 minute. The honey should form glossy lines instead of a thick pool. Green pistachio pieces should cling to the pink custard and raspberries. The center should hold when you lift an edge. Skip the rest and the warm custard can tear or slide. The short rest firms the custard so each slice keeps its shape.
Notes
Pro Tips:
- Use brioche slices at least 3/4 inch thick. Thinner slices absorb the custard and soften before the center reaches 160°F.
- Let refrigerated yogurt and egg sit for 10 minutes. Very cold ingredients need longer mixing and can create a lumpy custard.
- Choose dry raspberries with firm drupelets. Wet berries release juice during the 12 to 15-minute bake and can water down the center.
- Line the 13 by 18-inch pan with parchment. Bare aluminum can grip the honeyed edges and tear the toast during transfer.
- Chop pistachios into 1/8 to 1/4-inch pieces. Mixed sizes create better crunch and match the casual look in the finished toast.
- Measure about 3 tablespoons custard per slice. More filling rises above the border and spills before the egg reaches 160°F.
- Serve within 10 minutes of baking. The crust stays crispest while the custard remains warm and softly set.
Storage: Cool leftover toast for 15 minutes and refrigerate it in a shallow airtight container for up to 2 days. Place parchment between slices so the raspberry topping stays intact. Freezing is possible, but the yogurt custard loses some smoothness. Wrap each slice tightly and freeze for no longer than 2 weeks. Keep honey and pistachios off frozen portions until reheating. Reheat refrigerated toast at 325°F for 6 to 8 minutes on a small sheet pan. Reheat frozen slices at 325°F for 12 to 14 minutes and add fresh honey afterward. Discard toast with a sharp fermented smell, pink liquid pooling around the custard or any fuzzy mold. Don’t microwave longer than 20 seconds because the crust turns rubbery and the custard can split.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 702
- Sugar: 54g
- Sodium: 458mg
- Fat: 27g
- Carbohydrates: 116g
- Fiber: 29g
- Cholesterol: 161mg
Frequently Asked Questions
You can whisk the pink custard up to 24 hours ahead and refrigerate it in a sealed jar. Don’t fill the brioche until the oven reaches 375°F because the bread starts absorbing moisture within 5 minutes. Stir the custard for 15 seconds before portioning.
Store baked slices in a shallow airtight container for up to 2 days. Place parchment between layers so the toppings don’t stick. The crust softens after the first night, but a 325°F oven restores some crispness in 6 to 8 minutes.
Low-fat yogurt, wet berries or too much honey can loosen the custard. Use yogurt with at least 5% fat and pat the raspberries dry. Also measure only 1 tablespoon honey inside the filling and bake until the center reaches 160°F.
Frozen raspberries work best only for the mashed portion. Thaw 6 berries and drain them for 10 minutes before mixing. Use fresh berries on top because frozen whole berries release more liquid and can keep the custard loose after 15 minutes.
Double every ingredient and use two 13 by 18-inch sheet pans. Bake both at 375°F and swap the pans between racks at minute 8. Expect 14 to 17 minutes of total baking time because the fuller oven recovers heat more slowly.
You can freeze baked slices for up to 2 weeks, but the custard becomes slightly grainy after thawing. Wrap each cooled slice tightly and reheat from frozen at 325°F for 12 to 14 minutes. Add fresh honey and pistachios afterward.
Final Thoughts
If you try this recipe, I really hope you love it as much as my family does. It has become one of those breakfasts we keep coming back to because the creamy center feels special.
Drop a comment below and let me know how yours turned out. And if you’re looking for more easy breakfast ideas, make sure to bookmark this page.
I’m always adding simple and satisfying recipes for busy mornings, including my Egg and Cheese Breakfast Sandwich.
