Yogurt Custard Toast 2.0 (Printer View)

Brioche topped with coconut yogurt custard and tropical fruits, balancing creamy, crisp, and vibrant flavors.

# What You'll 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)

# Method Steps:

01 - Preheat 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 cohesive and creamy.
03 - Arrange bread slices on prepared baking sheet. Using the back of a spoon, gently indent the center of each slice, maintaining an edge border to hold filling.
04 - Distribute coconut yogurt custard mixture into each bread well evenly.
05 - Bake for 10 to 12 minutes until custard sets and bread edges are golden brown.
06 - Remove from oven and allow to cool slightly. Garnish with diced mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if preferred. Serve immediately.

# Expert Advice:

01 -
  • Delicious fusion of creamy custard and fresh tropical fruit
  • Easy to prepare and ideal for breakfast or brunch
02 -
  • For a vegan version, use 1 tbsp cornstarch and 2 tbsp plant-based milk instead of egg
  • Coconut yogurt adds rich creaminess and subtle flavor without dairy
03 -
  • Try swapping in papaya, passionfruit, or banana for a flavor twist
  • Pairs perfectly with iced coffee or tropical tea for a fresh brunch
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