Yogurt Custard Toast 2.0 (Printable Version)

Coconut yogurt custard on golden toast, topped with mango, pineapple, kiwi, and coconut for a fresh morning bite.

# Components:

→ For the Toast

01 - 4 thick slices brioche bread 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 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)

# Method Steps:

01 - Heat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
03 - Arrange bread slices on the baking sheet. Using the back of a spoon, gently press into the center of each slice to create a shallow well, leaving a raised border.
04 - Spoon the coconut yogurt custard evenly into the wells of each bread slice.
05 - Place baking sheet in oven and bake for 10 to 12 minutes, until the custard is set and bread edges are golden.
06 - Remove toast from the oven and allow to cool slightly. Top each slice with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Creamy custard filling with tropical flavors
  • Quick breakfast or brunch that feels indulgent
02 -
  • For vegan custard use 1 tbsp cornstarch and 2 tbsp plant milk instead of egg.
  • This recipe contains coconut and gluten unless using gluten-free bread.
03 -
  • Use day-old bread for extra crispness.
  • Top with papaya or passionfruit for more variety.
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