Custard Toast

Looking for a lunch that tastes almost like dessert (but is healthy too)? This custard toast will hit the spot! Change up your lunch, or breakfast routine with this protein rich option.

It’s March. I can breathe a sigh of relief because I can see the end of winter. Hurrah!

It’s been a hard, warm winter. I never thought I would say that but the warmth made it more difficult to get outside! Mostly because warmth makes mud and I don’t like messes.

Plus we’ve been sick the last month. First E got sick, then baby B. Baby B recovered quickly but then immediately started cutting a tooth so continued not sleeping and being fussy. E stayed sick for just over 2 weeks but also has hit the “threenager” stage. The stinky attitude makes me want to send him to high school. Okay not really, but it does get frustrating having to argue with someone about basic tasks.

Just. Put. On. Your. Pants. Kid!

Anyways enough about me and on to this recipe.

I know what you’re thinking, yogurt toast? Yes I know it sounds a little weird but it’s delicious. It is like a little ray of sunshine on a cloudy, winter day. It reminds me of baked custard (hence the name). Except it’s baked on the bread, which is amazing!

This recipe is incredibly easy to put together. And I like the extra protein it has (because of the Greek yogurt). The lemon gives it that tangy splash and the blueberries add sweetness!

There are a few notes to make to produce the best version of custard toast.

Recipe Notes

Firstly, be sure to use regular store-bought bread. Dempsters, Old Mill, Wonder, whatever brand you buy. Plain old sliced bread. I don’t know why but nothing else seems to work as well!

Secondly, be sure to indent the entire piece of bread, more or less right up to the crust. Don’t indent your edges or else your liquid will spill over. Essentially you are creating the bowl for your liquid to bake in!

Thirdly, keep an eye on the time. I do this at 350° in my toaster oven for about 12 minutes. I check on it periodically as I don’t want the toast to get too brown before the yogurt bakes.

Otherwise it is an easy and somewhat healthy lunch. It’ll fill you up and satisfy that sweet tooth at the same time. If you’re looking for an end of winter, into spring type meal, give this a try. Custard toast will surprise you, in a good way!

Oh and happy March y’all!

Original recipe from Eating Well

Ingredients

1 egg
3 TBSP plain Greek yogurt
1 TBSP sweetener of choice (Splenda, maple syrup, white sugar etc)
1 tsp lemon juice
1 tsp lemon zest (optional)
Pinch of nutmeg (optional)
2 slices of whole wheat bread
1/4 cup blueberries

Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.
Whisk together egg, yogurt, sweetener, lemon juice, lemon zest and nutmeg.
Place bread on baking sheet. Using your fingers, press down to create a large indentation in each slice of bread (leaving a 1/2 inch border).
Spoon the yogurt mixture into the two pieces of bread and spread evenly. Top with blueberries.
Bake until the yogurt mixture is set, about 10-12 minutes. Let cool slightly before eating.

Also, if you’re looking for a healthier version of the cookie snacks “Bear Paws,” I’ve got a great recipe you should try. Banana cookies are sure to be a hit with everyone in your family! Easy to make and cheaper than buying at the store. Try them out!