Yogurt Custard Toast 2.0 (Printable)

Crisp toast layered with coconut custard and fresh tropical fruit for a bright breakfast or brunch treat.

# 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 diced fresh pineapple
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 (180°C) and line a baking sheet with parchment paper.
02 - Whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt in a medium bowl until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, gently indent the centers to create shallow wells, leaving the edges intact.
04 - Spoon the coconut yogurt custard mixture evenly into each bread well.
05 - Bake for 10 to 12 minutes until the custard sets and bread edges turn golden.
06 - Remove from oven and allow to cool slightly. Garnish each toast with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup as desired and serve while warm.

# Expert Advice:

01 -
  • Fusion of crisp toast, creamy custard, and fresh fruit
  • Quick and easy breakfast or brunch option
02 -
  • Vegan version possible: use cornstarch and plant-based milk instead of egg.
  • Best eaten fresh for optimal crispness and flavor.
03 -
  • Press gently when creating wells in bread to avoid splitting.
  • Customize your toppings based on ripe, in-season fruits for best flavor.
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