Baked yogurt custard toast

Slice French or Italian bread (or any open-crumbed bread) between three quarters of an inch and one inch thick.

Transfer four slices to a silpat or parchment-lined baking sheet.

Spread the bottoms generously with soft butter; do not butter the tops, which would stop the custard absorbing.

Plug any large holes that go right through with small pieces pinched from the end of the loaf (unnecessary if the pan cannot be seen through the bread).

Make the custard: full-fat plain Greek yogurt, honey, a little vanilla extract, freshly grated lemon zest, one whole egg and a pinch of salt; whisk vigorously about a minute until combined.

Variation: add spices such as nutmeg or cinnamon.

Spoon the custard onto the tops right to the edges without running down the sides, pressing it down into the crumb.

Optionally let sit 15 to 20 minutes or longer to soak in, then apply more on top.

Bake in the center of a 400 degree oven about 25 minutes, until the custard sets and the edges are browned.

Toss blueberries and strawberries with a little maple syrup and a squeeze of lemon juice; spoon over the toast and finish with curls of lemon zest.