Lemon Blueberry Baked Custard Toasts
Prepare to be amazed by the most scrumptious lemon blueberry baked custard toasts you’ve ever tasted. Perfect for a spring breakfast, this dish is not only bursting with flavor but also packed with protein, ensuring a great start to your day. Imagine a crunchy exterior with a soft, lemon-flavored custard center, dotted with fresh, juicy blueberries. Every bite is a delightful crunch!
Servings: 1
Calories: 411kcal
Ingredients
Custard:
- 1 Large Brown Eggs (Vital Farms)
- 56 g Plain Nonfat Greek Yogurt (Siggi’s)
- 7 g Unflavored Protein Powder (Quest)
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- 1 tsp Vanilla Extract
- 1 tsp Lemon Instant Pudding Mix (Simply Delish)
- Lemon Zest
Toast:
- 3 High Protein Bread Slices (H-E-B)
- 25 g Blueberries
To Top:
- Powdered Sugar
- Sugar Free Syrup
Instructions
- In a bowl, add in all of your custard ingredients and whisk until smooth.1 Large Brown Eggs, 56 g (0.25 cups) Plain Nonfat Greek Yogurt, 7 g (0.5 tbsp) Unflavored Protein Powder, 15 ml (1 tbsp) Sugar Free Syrup, 1 tsp Vanilla Extract, 1 tsp Lemon Instant Pudding Mix, Lemon Zest
- Grab your bread slices and use the back of a spoon to press down the middle to create a well.3 High Protein Bread Slices
- Pour in the custard evenly into the 3 slices. Top with your fresh blueberries.25 g (0.25 cups) Blueberries
- Air fry at 350° for 8-10 mins or until golden brown and crispy.
- Sprinkle with powdered sugar and more syrup. Slice in half and enjoy!Powdered Sugar, Sugar Free Syrup
Video Tutorial
Nutrition Information
Lemon Blueberry Baked Custard Toasts
Serving Size
1 Serving
Amount per Serving
Calories
411
% Daily Value*
Fat
9.7
g
15
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
192
mg
64
%
Sodium
648.3
mg
28
%
Potassium
274.8
mg
8
%
Carbohydrates
48
g
16
%
Fiber
28.6
g
119
%
Sugar
4.7
g
5
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.