Blackberry Pistachio Custard Toast (High-Protein Toast)
There’s something so fun about turning simple toast into something that feels a little fancy—and this one is a total breakfast upgrade. It reminds me of those bakery-style fruit danishes, but without all the heaviness. Just a few everyday ingredients, and suddenly you’ve got warm, custardy toast with juicy blackberries and a satisfying crunch on top.
And it’s not just delicious—it’s genuinely good for you. Greek yogurt gives this toast a creamy, custardy texture while sneaking in calcium and a serious protein boost. Blackberries bring antioxidants, fiber and that gorgeous pop of color. And pistachios add heart-healthy fats and plant sterols that may help support healthy cholesterol levels. Everything is doing a little something here.
The best part? It works for pretty much any morning. Lazy weekend brunch, a quick weekday breakfast you actually look forward to, or something special to serve when you have people over—this one fits the moment. And if you have kids, fair warning: they may steal yours.
Regular toast is, well, toast. 😉
I’m all about elevated toast experiences—especially when we’re upgrading the nutrition department, too. My Pistachio Butter Banana Toast, Blueberry Chia Jam Toast, and Chocolate-PB and Banana Toast are some of my sweet favorites—and when I’m craving something more savory, my upgraded Avocado Toast, Pesto Pizza Toast, and Avocado Caprese Toast never disappoint.
One bite and you’ll never go back to plain toast again!
Try this Chocolate Banana Custard Toast!
Blackberry Pistachio Custard Toast (High-Protein Toast)
Ingredients
- 2 slices whole-grain bread
- 1 large egg
- ⅓ cup plain low-fat or nonfat Greek yogurt*
- 1 tablespoon maple syrup, or honey
- Pinch cinnamon
- Pinch salt
- ½ to ¾ cup frozen blackberries, no need to thaw
- 1 to 2 tablespoons shelled pistachios
Optional toppings:
- Fresh lemon zest
- Light drizzle of maple syrup
- Tiny pinch flaky salt
Instructions
- Preheat the oven: Set your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup (optional).
- Create the “well”: Place the bread slices on the baking sheet. Using the back of a spoon or your fingers, gently press down the center of each slice to create a shallow well—leave the crust slightly raised to hold the filling.
- Make the custard: In a small bowl, whisk together the egg, Greek yogurt, maple syrup, cinnamon, and salt until smooth and creamy.
- Fill the toast and add toppings: Slowly spoon the custard mixture into the wells of each slice. Go gradually so it doesn’t spill over the edges—you may have a little leftover. Scatter the blackberries over the custard and sprinkle with pistachios.
- Bake, cool and enjoy: Bake for 11 to 15 minutes, until the custard is set (it shouldn’t jiggle much) and the edges of the toast are lightly crisp. Let cool for a few minutes. Top with optional lemon zest, a drizzle of maple syrup, and a tiny pinch of salt if you’d like.
Notes
• Swap blackberries for blueberries, raspberries, or sliced strawberries
• Try chopped almonds, walnuts, or pecans instead of pistachios
• Add a few mini chocolate chips for a dessert vibe Gluten-Free Option: Use your favorite gluten-free bread. Dairy-Free Option: Swap the Greek yogurt for a thick dairy-free yogurt, like almond or coconut-based.
Made a savory version of this. Didn’t have some of the ingredients, so did some substitutions. Used cottage cheese instead of yogurt and dash of tarragon instead of maple syrup, sprinkled on diced cherry tomatoes and crumbled turkey bacon. Turned out well for a different taste.
Love this, Stephanie! Such a creative savory twist on my custard toast. I’m so glad it turned out delish—-thank you for sharing your tasty swaps!