Yogurt Custard Toast 2.0 (Print)

Crisp toast topped with creamy coconut yogurt custard and fresh tropical fruits, ideal for breakfast or brunch.

# Components:

→ For the Toast

01 - 4 thick slices brioche or sturdy sourdough bread
02 - 1 large egg
03 - 1/2 cup coconut yogurt, unsweetened or lightly sweetened
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of sea salt

→ Toppings

07 - 1/2 mango, peeled and diced
08 - 1/2 cup fresh pineapple, diced
09 - 1 kiwi, peeled and sliced
10 - 2 tablespoons unsweetened shredded coconut
11 - Zest of 1 lime
12 - Extra honey or maple syrup, for drizzling (optional)

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and pinch of sea salt until fully blended and creamy.
03 - Arrange bread slices onto the parchment-lined baking sheet. Press the center of each slice gently with the back of a spoon, forming a shallow well while keeping a border intact.
04 - Divide the coconut yogurt custard mixture evenly among the wells in each slice.
05 - Bake for 10–12 minutes, or until the custard has just set and the edges of the bread are golden brown.
06 - Let the bread cool slightly after baking. Top each portion with diced mango, pineapple, kiwi, and a sprinkling of shredded coconut and fresh lime zest.
07 - Drizzle with extra honey or maple syrup as desired. Serve immediately while still warm.

# Expert Advice:

01 -
  • Bright tropical flavors make breakfast exciting
  • Easy to prepare and customizable for different tastes
02 -
  • This toast contains eggs and coconut so check for allergies before serving
  • It can be made vegan by swapping the egg for cornstarch and plant-based milk
03 -
  • Use day-old bread to prevent sogginess
  • Customize with a drizzle of citrus syrup for extra zest
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