Yogurt Custard Toast 2.0 (Print Version)
Crisp toast with coconut custard and fresh tropical fruits for a bright, creamy morning.
# 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 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 medium bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until creamy.
03 - Arrange bread slices on prepared baking sheet. Using a spoon, gently press the center of each slice to form a shallow well, maintaining a border.
04 - Spoon the custard mixture evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes until custard is set and bread edges are golden.
06 - Let toast cool slightly. Top each with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired, and serve immediately.
# Expert Advice:
01 -
- Fruity, creamy, and crunchy all in one bite
- Quick and easy for breakfast or brunch
02 -
- For a vegan version, use cornstarch and plant-based milk instead of egg
- This recipe contains coconut and gluten unless you choose gluten-free bread
03 -
- Pressing down the bread well helps contain the custard so it doesn&t spill over
- Change up the fruits depending on season or taste preference for endless variety