Yogurt Custard Toast 2.0 (Print Version)
Crispy brioche topped with coconut yogurt custard and tropical fruit for an easy, vibrant breakfast.
# 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 - Preheat oven to 350°F. 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 salt until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, gently press down the center of each slice to form a shallow well, preserving the outer edges.
04 - Spoon the custard mixture evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, until the custard is just set and the edges of the bread turn golden.
06 - Remove from oven and allow to cool briefly. Top each toast with diced mango, diced pineapple, sliced kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired, and serve immediately.
# Expert Advice:
01 -
- Coconut yogurt adds creaminess with a tropical twist
- Quick to prepare and naturally vegetarian
02 -
- Egg can be swapped for cornstarch and plant-based milk for a vegan version
- Always check bread for gluten or cross-contamination if allergies are a concern
03 -
- Press the bread center gently to avoid tearing
- Switch up the fruits according to season or preference