Yogurt Custard Toast 2.0 (Print)

Golden brioche topped with coconut custard and fresh tropical fruit for a bright morning treat.

# Components:

→ Toast Base

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 (180°C). Line a baking sheet with parchment paper.
02 - Whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt in a medium mixing bowl until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Gently press the center of each slice with the back of a spoon to form a shallow well, maintaining the edges intact.
04 - Spoon the coconut yogurt custard mixture evenly into the wells of the bread slices.
05 - Bake for 10 to 12 minutes until custard is just set and bread edges are golden brown.
06 - Let toasts cool slightly. Add mango, pineapple, kiwi, shredded coconut, and lime zest over each toast. Drizzle with additional honey or maple syrup if desired. Serve immediately.

# Expert Advice:

01 -
  • Fusion of creamy custard and crisp toast
  • Tropical fruits add bright flavor and color
02 -
  • For a vegan version, substitute the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk.
  • You can swap tropical fruits for others like papaya or banana.
03 -
  • If using sourdough, cut slightly thicker slices for sturdier toast.
  • Chill toppings in the fridge beforehand for extra refreshing bite.
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