Could this be a new go-to brunch favorite? In this video, Chef John shows you how to make his take on a trending TikTok favorite: Baked Yogurt Custard Toast. Packed with buttery, sweet, and decadent flavors, this oven-baked toast can be made using any type of bread (though he suggests Italian or French). After whipping together the very easy custard with plain yogurt, egg, and naturally sweet ingredients like honey, thoroughly apply it to each individual bread slice before toasting the slices in an oven. Whether you serve this dish for a special occasion or for a weekend breakfast, make sure to give it a try soon.
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00:00 Hello this is Chef John from foodwishes.com with baked yogurt custard toast. That's right I love
00:09 my audience for many reasons and one of the big ones is because they watch TikTok so I don't have
00:15 to and they'll see something like this going viral and then ask me if I can do my version
00:20 and what you're about to see is exactly that and it really was amazing. And to get started the first
00:26 thing we'll do is slice up some French bread or some Italian bread or really anything with a nice
00:32 open crumb and as far as the ideal thickness I'm going to say something between three quarters of
00:37 an inch and one inch would be perfect. And then once our bread is sliced we will transfer that
00:42 on to a silpat or parchment lined baking sheet and I'm just doing four so I took my four biggest
00:47 best slices and then to prep this for the oven we will want to spread the bottoms with some soft
00:52 butter and very generously so and besides adding some richness that's going to help the bottoms
00:58 brown up nice and crisp but very important do not butter the tops since that would insulate the bread
01:05 and prevent our custard mixture from absorbing like it's supposed to. Speaking of which before
01:10 we make and apply our custard we're going to want to plug up any of the extra large holes in the
01:14 bread that are going all the way down to the pan and for that we'll just use some of the extra
01:19 bread from the end and we'll just pinch off some small pieces and plug the holes and even if we do
01:24 this a little bit of custard is going to leak through as you'll see but this is going to help
01:28 most of it stay in and on the slice. Oh and there's a good chance you won't even need to do this.
01:33 Okay if you can't see through to the bottom of the pan don't bother but this loaf had a very open
01:38 crumb so I did need to take care of a couple trouble spots but that is actually a good problem
01:44 to have since bread with a crumb like this has lots of nooks and crannies for that custard to settle
01:49 into which is kind of the point here but anyway once we've performed a little bit of that bread
01:54 crumb blockage we can move on to this very easy custard starting with some full fat plain Greek
02:00 yogurt or any kind of plain yogurt if you want but the Greek style is nice since it's so thick and
02:06 rich and then to that we will add some honey and preferably something local right why would you buy
02:12 something that has to be trucked or flown across the country when you could be using something made
02:16 right down the road but either way once we've sweetened that up we'll go ahead and add a little
02:21 bit of vanilla extract and you know me I use the pure and the real and then if possible I think
02:27 we should also include some freshly grated lemon zest okay we don't need the juice since the yogurt
02:33 is tangy enough but that gorgeous fragrant lemon oil in the zest is going to be perfect in this
02:39 and that's it we'll finish up with one whole egg plus a small but important pinch of salt
02:44 at which point we'll take a whisk and mix this very enthusiastically for about a minute
02:48 or until everything is thoroughly combined and of course if you want to add some other spices to this
02:54 go ahead I mean you are after all the Javel McGee of what the spices should be and even though I
03:00 don't use them some nutmeg or cinnamon would be popular choices and once we do have our yogurt
03:05 custard properly whisked together we will take a spoon and apply that to the top of our bread
03:10 which we are going to do very carefully and very thoughtfully and extremely
03:16 extremely thoroughly and we definitely want to go all the way to the edge without having it all run
03:21 down the sides and while we're applying it we're kind of pressing down with the spoon in an effort
03:26 to get full penetration down into the crumb of that bread in fact if you're not in a hurry once
03:32 you've applied as much as you can to the tops you could let this sit for like 15 or 20 minutes
03:36 or even longer and give that bread a little bit of time to soak things in and then we can come back
03:42 and maybe even apply a little more to the top but anyway the point is don't be in a hurry and apply
03:47 as much as you can and by the way the recipe for the yogurt custard mixture should be exactly enough
03:53 for about four slices this size but of course that's going to depend on the size and shape of
03:57 your bread so if it's smaller you might be able to get five or even six but you'll figure it out
04:03 and in a perfect world one way or another we're going to use all the custard we make
04:07 and that's it once we've reached maximum custard capacity these are now ready to pop into the
04:13 center of a 400 degree oven for about 25 minutes or until our custard set and the edges of our
04:20 toast are beautifully browned and it hopefully looks like this oh yes now that looks like
04:26 something that's going to be good for breakfast or brunch or lunch or any other meal and if
04:31 everything's gone according to plan thanks to that butter the bottoms of these should be nicely
04:36 golden brown as well oh besides that beautiful buttery crust as i mentioned some of that yogurt
04:41 custard is going to leak through but that's not a problem since it does caramelize and crustify
04:46 onto the bottom surface quite nicely and then as far as service goes i'm going to go ahead and plate
04:52 up too and then i like to top it with some fresh fruit this time in the form of blueberries and
04:58 strawberries that i simply tossed with a little bit of maple syrup as well as a little squeeze
05:03 of lemon juice and once that was spooned over the top i finished up with a few curls of lemon zest
05:08 and that's it this absolutely stunning plate of food was ready to enjoy so i grabbed a fork a knife
05:15 and went in for the official taste and that my friends if i'm being honest was way better than
05:21 i thought it was going to be okay i knew all the ingredients were going to be delicious but i was
05:26 a bit skeptical that such a thin layer of custard was going to deliver enough flavor and texture
05:30 but it did in a surprisingly intensely flavorful way and yes wherever we had those nice large nooks
05:37 and crannies we have a good amount of custard but as you can see when i make a cut near the crust
05:42 where we had a tighter crumb and less air pockets even there where the layer of custard was thinner
05:47 there was still enough to somehow make it work but having said that most of the bites we're going to
05:53 take are going to be a combination of deep custard penetration and shallow custard penetration and
05:58 to summarize the overall effect is very delicious and more than satisfying enough and probably the
06:05 biggest challenge here was trying to figure out whether i should eat it with a fork and knife
06:09 or pick it up and eat it with my hands or a combination of the two and while the obvious
06:14 comparison for this dish would be french toast that's really sort of an apples and oranges type
06:19 thing since what we really should compare this to and what it reminded me most of was a good
06:24 old-fashioned cheese danish which are one of my favorite pastries and generally feature a very
06:29 thin layer of that sweet cheese topping and even though it never seems like it's going to be enough
06:34 it always is and i found the experience of eating this very very similar so i really did enjoy this
06:41 very much and this is definitely something that's going to go in the regular rotation
06:45 but whether you end up making this on a regular basis or you save it for some kind of special
06:50 occasion either way i really do hope you give this a try soon so please follow the links below for
06:57 the ingredient amounts a printable written recipe and much more info as usual and as always enjoy
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