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In a medium bowl, crack the egg. Add the high-protein yogurt (or cottage cheese), vanilla extract, and honey (or agave syrup). Whisk the mixture until it is smooth and well combined, forming the custard.

Place the slices of bread on a clean cutting board. Using your fingers or the bottom of a glass, gently press down the center of each slice of bread to create a shallow well or indentation.

Carefully pour the prepared custard mixture into the well of each bread slice, dividing it evenly. Arrange the blueberries on top of the custard mixture in each toast.

Preheat your air fryer or oven to 180°C (350°F). Place the assembled bread slices on a piece of baking paper inside the air fryer basket or on a baking sheet. Cook for approximately 10 minutes, or until the custard is set and appears slightly golden brown around the edges.

Carefully remove the cooked custard toasts from the air fryer or oven. Serve immediately. Optionally, you can cut each toast into halves or quarters before serving for easier handling.


In a medium bowl, crack the egg. Add the high-protein yogurt (or cottage cheese), vanilla extract, and honey (or agave syrup). Whisk the mixture until it is smooth and well combined, forming the custard.

Place the slices of bread on a clean cutting board. Using your fingers or the bottom of a glass, gently press down the center of each slice of bread to create a shallow well or indentation.

Carefully pour the prepared custard mixture into the well of each bread slice, dividing it evenly. Arrange the blueberries on top of the custard mixture in each toast.

Preheat your air fryer or oven to 180°C (350°F). Place the assembled bread slices on a piece of baking paper inside the air fryer basket or on a baking sheet. Cook for approximately 10 minutes, or until the custard is set and appears slightly golden brown around the edges.

Carefully remove the cooked custard toasts from the air fryer or oven. Serve immediately. Optionally, you can cut each toast into halves or quarters before serving for easier handling.
