This lemon raspberry custard toast is a simple (yet delicious) take on the viral TikTok yogurt toast, with just a couple easy tweaks for even more flavor!
If you like lemon curd or lemon bars, I have a strong feeling you’ll like this too. All you need is a handful of ingredients, and you’ve got yourself a flavorful snack (or breakfast or dessert)!
Lemon Custard Toast with Raspberries
I’ve always been a big fan of raspberries. They’re naturally sweet, with lots of flavor. They’re also packed with antioxidants, vitamins, and fiber.
Raspberries remind me of berry picking in the summertime, but don’t worry: they’re usually pretty easy to find year-round. You can also buy them frozen, and then thaw them for a few hours in the refrigerator before you’re ready to use them!
In this recipe, a splash of maple syrup and a dusting of powdered sugar balances out the slight tartness of the lemon. It makes for a delicious sweet and tangy combination.
Now, let’s talk about what you need to make this lemon raspberry custard toast:
- bread: I used thick-cut challah bread here. It’s an eggy bread, similar to brioche. But you can really use any bread, as long as it has some give to it (since you’ll need to press down with a spoon to make an indent for the custard). Pre-sliced white or wheat sandwich bread should work just fine!
- yogurt: When it comes to custard toast, I prefer Greek yogurt. It’s thicker than regular yogurt and makes a slightly creamier custard. But any type of plain or vanilla yogurt works!
- egg: This is important for thickening the custard and giving it the right consistency/rise.
- lemon juice: A small amount of lemon juice goes a long way, but it’s essential for that luscious lemon curd flavor.
- maple syrup (or honey): I usually use the pure maple syrup from Costco. But you can use any liquid sweetener you like!
- powdered sugar: This is optional, but it gives this recipe a little extra sweetness for more of a dessert-style custard toast.
How to Make Lemon Raspberry Custard Toast
Start by combining Greek yogurt, egg, lemon juice, and maple syrup (or honey) in a small bowl. Whisk together until smooth.
Next, place sliced bread on a baking sheet. Use the back of a spoon (or your hands) to make an indent in the center of the bread, all the way out to the crust. (Be sure not to break through the bread, or the custard might leak out).
Spoon the custard “batter” over the indents in the bread. Sprinkle raspberries on top. Then, bake for 400 degrees Fahrenheit (205 degrees Celsius) until the custard is set.
Lastly, let the toast rest for a minute, then sprinkle powdered sugar on top. (I used a sifter). Then, slice and enjoy!
More Topping Ideas
Here are some more toppings that would be delicious here:
- shredded/flaked coconut
- blackberry chia jam
- lemon zest (if you’re a big lemon fan!)
- whipped cream or coconut whip
- melted white chocolate or icing/glaze
I hope you get a chance to try this lemon raspberry custard toast! I want to try adding whipped cream (or coconut whip) next – I think it would taste like a lemon meringue pie. Yum!
Lemon Raspberry Custard Toast
- 3-4 slices bread (depending on thickness)
- 3 Tbsp regular or Greek yogurt (plain or vanilla)
- 1 tsp lemon juice
- 2-3 tsp maple syrup or honey (depending on how sweet you want it)
- 1/4 cup raspberries
- 2 tsp powdered sugar (optional)
- Combine yogurt, egg, lemon juice, and maple syrup in a small bowl. Whisk together until smooth. Set aside.
- Place sliced bread on a baking sheet lined with parchment paper. Use the back of a spoon to make a well in the bread, all the way out to the crust.
- Pour the custard mixture over the center of each bread slice. Smooth out with a spoon if desired. Sprinkle raspberries on top.
- Bake at 400ºF (or 205ºC) for 8-12 minutes for thinner bread slices OR 12-16 minutes for thick slices, until custard is set. (The center shouldn't jiggle if shaken.)
- Let rest for a minute, then sift or sprinkle powdered sugar on top and enjoy!