Yogurt Custard Toast 2.0 (Printable version)

Crisp toast filled with creamy coconut custard and topped with bright tropical fruits for a flavorful morning treat.

# What you need:

→ 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)

# How to Make It:

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

# Expert Advice:

01 -
  • Fusion of textures: crisp toast, creamy custard, and juicy fruit
  • Quick and easy to prepare for breakfast or brunch
02 -
  • Can be made vegan by substituting cornstarch and plant-based milk for egg
  • This recipe contains coconut and gluten unless gluten-free bread is used
03 -
  • Press gently in the center of the bread to avoid tearing
  • Switch up toppings for seasonal variety and to suit your taste
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