How to Make It
Prepare the Custard
Beat the egg until light and smooth. Add the rest of the custard ingredients, except the butter, and mix until thoroughly combined.
Melt the butter in the microwave and let it cool slightly, then whisk it into the mixture.
Prepare the Bread
Chop or tear the bread into bite-sized pieces and spread them in a single layer in a small baking dish.
Brioche or challah work especially well here — their richness soaks up the custard beautifully without falling apart.
Slightly stale bread is actually ideal if you have it, as it absorbs the custard more evenly than fresh bread without getting too soggy.
Combine and Top
Pour the custard mixture over the bread pieces and gently press down so every piece soaks it up evenly.
For the blueberries, you have two options: bake them in for soft, jammy fruit that melts into the pudding, or add them fresh after baking for a brighter, juicier topping.
Bake and Serve
Preheat the toaster oven to 365°F (185°C). Bake for 18–20 minutes, or until the custard is set and the bread is golden brown around the edges.
Test for doneness by inserting a fork or toothpick into the center. Let cool for a few minutes before serving.
Yogurt Custard Bread Pudding
Ingredients
- 2 slices brioche or challah bread
- Fresh or frozen blueberries
- 1 egg
- ⅓ cup plain Greek yogurt
- 1 Tbsp unsalted butter melted
- 1 Tbsp sugar
- ¼ tsp vanilla extract
- A tiny pinch of salt
Instructions
- Whisk the egg until smooth, then mix in the yogurt, sugar, vanilla, salt, and melted butter until fully combined.
- Tear the bread into bite-sized pieces in a small baking dish, pour the custard over, and gently press to soak. Top with fruit if desired.
- Bake at 365°F (185°C) for 18–20 minutes until set and lightly golden. Let cool slightly before serving.
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