Yogurt Custard Toast 2.0 (Print Version)

Creamy coconut yogurt toast adorned with mango, pineapple, and kiwi for a fresh breakfast or brunch experience.

# Components:

→ Toast Base

01 - 4 thick slices of 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 - Set oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth.
03 - Arrange bread slices on the lined baking sheet. With a spoon, gently press the center of each slice to form a shallow well, creating a border around the edges.
04 - Evenly spoon the yogurt custard mixture into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, until the custard sets and the bread edges are golden brown.
06 - Remove baking sheet from oven and allow to cool slightly. Top each portion with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired and serve immediately.

# Expert Advice:

01 -
  • Bright, tropical flavor combination
  • Ready in under 25 minutes for a quick breakfast or brunch treat
02 -
  • This recipe contains eggs and coconut. For a vegan option, substitute egg as directed.
  • Choose gluten-free bread if you require a gluten-free version.
03 -
  • Use thick bread slices to prevent sogginess.
  • Experiment with different fruit combinations for a colorful presentation.
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