Ricotta Custard Toast

Custard toast used to be one of my favorite things to eat growing up, so now I give you a slightly elevated, definitely easier version in ricotta custard toast. It’s like custard toast meets ricotta french toast. It’s the best of both worlds in one simple breakfast.

Now there are multiple types of custard toast recipes out there, but the one that this most reminds me of is Taiwanese Custard Toast. Which is a staple in bubble tea cafes and seen more as a dessert than a breakfast.

This is a riff on that toast because, while we do broil it in the oven, we swap out the traditional dairy powder for ricotta cheese adds a different layer of flavor and texture to the toast, making it something wholly unique.

Now, this is a quick custard so it’s not perfect, but we can discuss the differences between this and traditional custard a bit later in the blog post!

What is traditional custard made of?

Ok so. Hear me out. I’m not a *custard-girl* Like, just have never been a fan. I know I’m in the minority, and I deeply apologize. But overly creamy things have just never done it for me?

So while I don’t have a custard recipe for you, I do have a base understanding of custard making from all my time slaving over ~creme brûlée~

Traditional custards are made with eggs, sometimes just the yolks, whole milk, sugar, and additional flavorings. You make the custard by heating the milk and then slowly adding it to the whisked egg and sugar mixture, making sure to perfectly temper the eggs so they emulsify, and don’t scramble.

Then you bake the mixture on a low heat, usually in a ramekin surrounded by water, until you get a thick, creamy and smooth custard.

It’s a bit of work, and for this toast, we do just a few shortcuts.

Ingredients you need for this ricotta custard toast

Since this is a quick setting custard toast, I’m keeping the ingredients super simple:

• 1/3 cup whole milk ricotta
• 1 large egg
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/2 tsp orange zest
• pinch of salt
• 2 slices breach of choice – I like a thick brioche or a large sourdough for this
• 1 small persimmon thinly sliced
• 2 tsp granulated sugar – optional, for topping

How to make this ricotta custard toast

Here’s a step-by-step of how to bring the recipe together, it just takes a few minutes:

• Set your oven to the broil setting.
• In a small bowl, whisk together the ricotta, egg, orange zest, honey, cinnamon and salt until it is smooth.
• Place two slices of bread on a parchment lined baking sheet and pour the mixture on top of the bread. It should be thick enough to create a thick layer.
• Thinly slice your persimmon and layer the slices on top of the custard. Sprinkle granulated sugar on top of the persimmon slices.
• Broil on high for about 8-9 minutes or until the custard has set and is a light golden brown.
• Serve!

What is happening in the oven

Now, in the oven the egg mixture is essentially “setting” and the moisture of the fruit is protecting it from scorching (but even the edges will lightly brown, so if you do get some browning, it’s nbd!)

This is making what is a smooth mixture at the beginning, and setting it into a firm, sweet and filling custard. It’s one of the reasons egg replacer will not work in this recipe, and that’s because of the structure of the toast’s filling!

Looking for other toast ideas?

They are quite literally, my specialty. Here are a few of my favorites from past weeks:

And that’s everything for this ricotta custard toast recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!