20-Min Caramel Custard Toast
Silky Vietnamese-style caramel custard over crispy toast—no baking required. Sweet, rich, and ready in 20 minutes with pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 3 whole eggs
- ½ can (14 oz) sweetened condensed milk
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 4 slices bread (white or brioche), sliced
- 2 tbsp butter
- 1 pinch sea salt
Instructions
- 1
Whisk eggs with condensed milk and vanilla until smooth. Set aside.
- 2
Heat sugar in a saucepan over medium heat without stirring until golden caramel forms, ~4 minutes.
- 3
Pour caramel into an oven-safe skillet or small baking dish, tilting to coat the bottom evenly.
- 4
Pour custard mixture over caramel. Set the skillet in a larger pan filled with hot water (water bath) halfway up the sides.
- 5
Bake at 325°F for 12–15 minutes until edges set but center jiggles slightly. Cool 5 minutes, then refrigerate until ready to serve.
- 6
Meanwhile, butter bread slices and toast in a skillet over medium heat until golden on both sides, ~3 minutes total.
- 7
Run a knife around custard edges, invert onto a plate so caramel drips over top. Serve warm over toast with a pinch of sea salt.
Tools you’ll need
- saucepan
- whisk
- 9-inch oven-safe skillet or baking dish
- larger roasting pan
- skillet for toasting bread
- knife
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