High Protein Custard Toast

High protein custard toast is a simple way to turn thick bread, yoghurt and an egg into a warm breakfast that feels a little more considered than plain toast. The centre bakes into a soft vanilla custard, the edges turn golden and the toppings do most of the personality work.

This version uses Greek yoghurt, egg and Vanilla Bean WPC for a creamy vanilla base that suits berries, banana, cinnamon and a small drizzle of honey. It works as a quick breakfast, afternoon snack or easy weekend plate when you want something warm without making pancakes.

Key takeaways

• Press a shallow well into the bread so the custard sits in the centre instead of running over the sides.
• Whisk the yoghurt, egg and Vanilla Bean WPC until smooth before spooning it onto the toast.
• Use 15 g of protein powder for a creamy custard texture.
• Bake or air fry until just set, then let the toast sit for a minute before adding toppings.

Why custard toast works

Custard toast works because the bread becomes both the base and the border. Once you press the middle down, the yoghurt mixture has somewhere to sit while the edges crisp and brown.

The custard itself needs balance. Greek yoghurt gives thickness, egg helps it set and Vanilla Bean WPC adds a gentle vanilla flavour that fits naturally with fruit. Too much protein powder can make the centre heavy, so this recipe uses a 15 g half serve rather than pushing it too far.

The result should be creamy in the middle, lightly golden around the edges and easy to eat with a fork. Think baked breakfast toast, not a dense protein bake.

High protein custard toast recipe

This recipe makes two slices.

Ingredients

• 2 thick slices sourdough, brioche-style bread or wholemeal sandwich bread
• 1/3 cup Greek yoghurt
• 1 egg
• 15 g (half serve) Vanilla Bean WPC
• 1 teaspoon maple syrup or honey, plus extra to serve
• 1/2 teaspoon vanilla extract, optional
• 1/4 teaspoon cinnamon, optional
• Blueberries, sliced banana or strawberries, to top
• Small pinch of sea salt

Method

1. Preheat the oven to 180°C fan-forced, or preheat an air fryer to 170°C.
2. Place the bread on a lined tray or air fryer-safe liner. Use the back of a spoon to press a shallow well into the centre of each slice, leaving a border around the edge.
3. In a small bowl, whisk the Greek yoghurt, egg, Vanilla Bean WPC, maple syrup or honey, vanilla if using, cinnamon if using and salt until smooth.
4. Spoon the custard mixture into the centre of each bread slice. Do not overfill; the custard should sit inside the pressed area.
5. Add a few blueberries or banana slices on top before baking, or keep the fruit fresh and add it after cooking.
6. Bake for 10 to 14 minutes, or air fry for 7 to 9 minutes, until the bread edges are golden and the custard is just set.
7. Rest for 1 minute, then finish with extra fruit, a small drizzle of honey or maple syrup and a little cinnamon.

Texture tips

Choose bread with enough thickness to hold the custard. Very thin sandwich bread can tear when pressed and may soften too much in the centre.

Whisk the custard well before adding it to the toast. This helps the protein powder disperse evenly through the yoghurt and avoids dry pockets.

Do not overfill the bread. If the yoghurt mixture spills over the edge, the toast can stick to the tray and the custard layer may cook unevenly.

Pull the toast out when the centre is just set. It should not look wet, but it does not need to be firm all the way through. The custard will settle slightly as it rests.

Easy variations

Blueberry vanilla

Add blueberries before baking so they soften into the custard. Finish with lemon zest if you want a brighter flavour.

Banana cinnamon

Top the custard with banana slices and a little cinnamon before baking. This works especially well with sourdough or wholemeal bread.

Strawberry yoghurt

Bake the toast plain, then add sliced strawberries and a spoonful of extra yoghurt after cooking for a fresher finish.

Chocolate berry

Use Raw Cacao WPC instead of Vanilla Bean WPC and top with raspberries or banana. Keep the honey modest so the cacao flavour stays balanced.

Choosing the right protein powder

We have chosen Vanilla Bean WPC because the creamy vanilla flavour suits yoghurt custard and the texture works well in a soft baked centre. It blends smoothly when whisked with yoghurt and egg, which is exactly what this recipe needs.

If you prefer a lighter whey option, Vanilla Bean WPI also works. For a chocolate version, Raw Cacao WPC is the easiest swap. You can explore more options in our whey protein concentrate and whey protein isolate ranges.

What to serve with custard toast

Custard toast is best eaten warm, while the bread edges are still crisp and the centre is creamy. Pair it with coffee, fruit or a simple yoghurt bowl if you want a more filling breakfast.

For more easy breakfast ideas, try our high protein bircher muesli, mango protein smoothie or protein French toast.

Final note

High protein custard toast is simple, warm and easy to customise. Keep the custard smooth, avoid overfilling the bread and let the toppings do the rest.

For the base recipe, start with Vanilla Bean WPC from our online store, then use berries, banana or cacao to take it in whichever direction suits your morning.